Thursday, 6 August 2009
Recipe - Chicken with Sweetcorn Sauce and Rice
This sweetcorn sauce is the result of some thinking and experimenting I did last night. To be honest, it turned out better than what I could have expected.
As you can see from the recipe I've listed the addition of chili powder and lime juice as an optional step. However, I think the sauce will be lacking a bit of depth if you leave it out.
As for the chicken, I used a barbecue spice mix from Sweden but you can just as well use some home made dry rub or why not a cajun spice mix?
This time I served it all with rice but as I'm writing this I just realised that this sauce could be a hit with some meatloaf and mash.
Let's save that for another time though and head over to the recipe...
Ingredients (serves 4)
4 skin- and boneless chickenbreasts
1 160g can of sweetcorn, drained
250 ml chicken stock
100 ml double cream
1/2 tbsp plain flour
1/2 tbsp water
Chili powder, to taste [OPTIONAL]
Lime juice, to taste [OPTIONAL]
Pre-heat the oven to 200c.
Dry the chicken breasts with some kitchen towel then massage in liberal amounts of dry rub into them. Let this sit in the fridge for at least an hour, if you got the time.
Heat a nonstick pan, once hot - fry the chicken breasts for about a minute and a half on each side.
Move the chicken breasts to some tinfoil on a baking tray. Pop this into the oven until they're cooked - about 20 to 25 minutes normally.
In the meantime, bring the sweetcorn and chicken stock to a simmer and let it simmer for about 10 minutes.
Pour the sweetcorn mixture into a food processor or liquidizer and process until well pulverised.
Put a sieve over a pan and pour the liquidized sweetcorn into the sieve. Use the back of a wooden spoon to force as much liquid through as possible. The more time you take for this and the more thorough you are the better the sauce will get.
Once you're happy with the amount of liquid in the pan, remove the sieve and return the pan to the hob on a low heat.
Whisk the flour and water together well in a small ramekin or similar.
Mix in the cream and flour mix well with the corn liquid. Let this slowly simmer for about 5 minutes or so - until it got a nice and thich consistency that you are happy with. If you feel like it, add the chili and lime juice to taste during this process.
Serve with rice.