Mexican-Thai Fusion Chicken: A Unique Blend of Flavors

Take your taste buds on a journey with this Mexican-Thai Fusion Chicken recipe. It combines the bold and spicy flavors of Mexico with the aromatic and savory ingredients of Thai cuisine. This dish is a perfect blend of two culinary worlds, creating a unique and unforgettable dining experience. With a prep time of just 20 minutes, you can enjoy this delicious meal in no time. Whether you're a fan of Mexican or Thai food, or both, this fusion dish is sure to please.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon Mexican seasoning blend
• 1 tablespoon Thai red curry paste
• 1 cup corn kernels
• 1 red bell pepper, sliced
• 1 cup coconut milk
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with the Mexican seasoning blend and salt.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Add the chicken breasts to the skillet and cook until browned, about 2-3 minutes per side.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the red curry paste and cook for 1 minute, stirring constantly.
7. Add the corn kernels and sliced red bell pepper to the skillet. Cook for 2-3 minutes, until vegetables are slightly tender.
8. Pour in the coconut milk and lime juice. Stir to combine and bring to a simmer.
9. Return the chicken breasts to the skillet, nestling them into the coconut milk mixture.
10. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.
11. Remove from the oven and garnish with chopped fresh cilantro.
12. Serve hot with rice or tortillas.

Interesting Facts