Solo: Macha Chicken Roast Pepper Corn Braise

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Solo: Macha Chicken Roast Pepper Corn Braise

It's not much but it's so macha more than just chicken in a Mexican nutty spiced salsa served with braised corn and roasted bell peppers.

Ingredients to serve 1

  • 1 x Chicken Breast - flattened
  • ½ x Onion - diced
  • 7.5g x Garlic - crushed
  • ¼ x Dried Thyme
  • 1 x Corn on the Cob - See Gino's Tip
  • ¼ sachet x Chicken Stock
  • 1 x Red Peppers - core removed and chunked
  • 1 x Plum Tomatoes - large diced
  • 30ml x DD Cheats Salsa Macha
  • 10g x Butter (from your pantry)
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, red peppers, corn on the cob and plum tomatoes well.

Gino's Tip

Think of Salsa Macha as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs just in this case we have changed it up a bit with gochujang and pumpkin seeds. Place an ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn off from the cob at about two-thirds the depth of the kernels. Continue cutting corn off the cob until all of the corn is removed.

Step 1 -Roast Red Pepper

Toss your red pepper chunks in a large mixing bowl along with a drizzle of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven to roast for 8-10 minutes until well browned and tender. Once done, remove your oven tray and scatter over your diced plum tomatoes. Season to taste with salt and pepper and reserve to serve.

Step 2 - Quick Corn Braise

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and saute your diced onion, crushed garlic and dried thyme for 4-5 minutes until soft and translucent. Now add your corn kernels, chicken stock and a dash of water and cook for 3-4 minutes until heated through and tender. Stir and season to taste with salt and pepper and reserve to serve.

Step 3 - Macha Chicken

Season your chicken breasts with salt and pepper. Heat a large frying pan over med-high heat and add a glug of olive oil. Once the oil is hot, fry the breasts for 2 minutes on each side until they've had 6-8 minutes cooking time in total. They should be nicely charred and cooked through, transfer them to your chopping board. Now add your butter to the pan and once it froths add your DailyDish Cheats Salsa Macha, cooking for 1-2 minutes. Taste and season with salt and pepper then toss your chicken breasts in the sauce to coat.

To Serve

Divide your quick corn braise and roast red pepper amongst your servings top with your macha chicken and any pan drippings.