Ingredients

2 Bannockburn Free Range Chicken breasts, skin removed

2 tablespoons olive oil

2 red onions, finely sliced

2 cloves of garlic, crushed

3 long green chillies, deseeded and finely chopped

1 teaspoon ground coriander

2 teaspoons ground cumin

2 cans of whole peeled tomatoes

2 cans of red kidney beans

Tabasco sauce

Juice of 2 limes

Salt flakes

Freshly ground black pepper

2 cups of frozen corn kernels

200ml sour cream

1 bunch coriander

½ bunch of spring onions

1 punnet of cherry tomatoes

 Preparation

 Remove the leaves from the coriander stalks. Carefully wash the leaves and spin dry. Place in an airtight container and refrigerate until needed.
Thoroughly wash the coriander stalks and pat dry with paper towel and chop finely.
Next heat the oil in a heavy based casserole dish over a gently heat, add the sliced onions and cook for approximately 8-10 minutes until softened. Then add the garlic, chillies and coriander stalks and cook for a few minutes more. Turn up the heat a little and add the spices and fry quickly for a few seconds then add the tomatoes and their liquid, the beans and a generous dash of Tabasco sauce (more if you like it hot), season with salt and freshly ground black pepper.
Bring to the boil and then reduce to a simmer and cook for 20 minutes to allow the flavours to infuse and the sauce to reduce.
Cut the chicken into small bite size chunks and add to the pot, along with the corn kernels and simmer very gently for 2-3 minutes until the chicken has just cooked. Turn off the heat, add the lime juice, adjust the seasoning if necessary and leave for 15 minutes to allow all the flavours to come together.
To prepare the salsa:
Cut the cherries tomatoes into quarters and finely slice the spring onions. Mix them together
with the juice of 1 lime, a dash of Tabasco sauce, salt and freshly ground black pepper.

 - time
Prep 15 mins 
Cook 30 mins
 Watch how to make this recipe >> link--https://youtu.be/WwGt2wBCuFM