My grandma’s recipe :-) This is a really easy chicken recipe to make in large batches. At the top of the week I’ll cook this up and portion out and freeze it for easy post-gym meals. It’s also a really great dish to make when you have friends coming over, not too expensive either.
How to make California chicken recipe:
Ingredients:
- Chicken breasts – 1 per person (can use drumsticks or thighs if preferred)
- 3 tbsp oil
- 1 onion – chopped
- 2 chicken stock cubes (to make this even healthier make your own chicken stock)
- 3/4+ pint of water
- 1 tsp cornflour
- 1 small can of sliced peaches in own juice (in syrup= too sweet)
- Sweetcorn – frozen or in the tin
Directions:
- Cut the chicken into strips, about an inch thick
- Brown the chicken a bit to seal, arrange it into an oven-proof dish
- Put sweetcorn over the chicken to cover it, use as much as you think you need about 500g for 4x chicken breasts
- Scatter sliced peaches on top and pour the juice all around
- Fry the onion in the oil till soft, add more oil if needed
- Add already mixed water, chicken stock cubes and corn flour, let the cubes dissolve evenly; if too thick add some water (there is the peach juice too)
- When thickened, add to the dish, shake a bit so that the peach juice mixes with the stock
- Cover with foil and cook for 50-60min on 170C/ medium heat
- Half way through, uncover and let the juice reduce and the top to brown slightly
Serve with mashed sweet potato. I also like to serve with steamed broccoli. So healthy and yummy!
N.B You can also make this with apricots for a more Moroccan-style dish or use pork chops instead of chicken.
Check out more healthy recipes like this delicious chicken soup or pro wakeboarder Angelika Schriber’s morning omelette bowl, packed full of veggies.
