Chicken and Tomato Bake with Fajita Spices, served with sour cream, avocado and flatbreads

Chicken and Tomato Bake with Fajita Spices, served with sour cream, avocado and flatbreads

Made from 100% sun ripened Italian tomatoes, Mutti Polpa Finely Chopped Tomatoes bring rich texture and fresh flavour to contrast and balance the spice of the chilli in this Mexican inspired dish.

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

35 min (COOK TIME: 35 min)

Easy

2 servings

Ingredients

For the chicken filling:

  • 200 g Chicken Breast Tenders (cut into bite size pieces)
  • 400 g Mutti Polpa Finely Chopped Tomatoes
  • 2 Red Onions (thinly sliced)
  • 3 Red (Green or Yellow or Mixed Peppers (thinly sliced))
  • 4 Tbsp Olive Oil
  • 2 Tbsp Chilli Powder
  • 2 Tbsp Cumin
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Paprika
  • 2 Tsp Dried Oregano
  • Salt/Pepper to taste

To serve:

  • Flatbreads
  • Sour cream
  • 2 avocados
  • Fresh lime
  • Coriander
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Method

  1. Preheat oven to 170˚C.
  2. Place the chicken, onions and peppers in a deep baking dish, drizzle with olive oil, sprinkle the spices and mix well. Cook for 10 minutes.
  3. Then add the tin of Mutti Polpa Finely Chopped Tomatoes to the bake, season with salt and pepper, cover with foil and bake for a further 25 minutes.
  4. Once ready serve with some flatbreads, sour cream, mashed avocado, fresh limes and a sprinkle of coriander on top.

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Also made with: Polpa


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