Get your forks ready and dig into this Tex Mex take on a comfort food classic. It’s spicy, cheesy and loaded with chicken and corn, then topped with creamy mashed potatoes.
4 tablespoons olive oil
500g ground chicken
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 large yellow onion, finely chopped
2 cloves garlic, peeled and finely chopped
2 cups corn kernels
2 cups Monterey Jack cheese, shredded
Salt and pepper to taste
1 teaspoon paprika, to garnish
8 large Yukon gold potatoes
1 large sweet potato
2 litres chicken stock
2 cups milk
1/2 cup butter, small cubes
1 teaspoon garlic powder
1/4 cup fresh chives, finely chopped
Preheat the oven to 375°F.
In a large skillet warm two tablespoons of olive oil. Add in the ground chicken and cook until browned seasoning with cumin, paprika, cayenne salt and pepper. Deglaze the pan with chicken stock. Remove from the pan and reserve.
In the same pan add the rest of the olive oil and cook the onions, garlic and carrots for about three to four minutes.
Fill a medium-sized pot with chicken stock.
Peel and cube the potatoes and sweet potatoes, place them into the stock (if the stock does not cover the potatoes simply fill the rest with water). Turn on the heat to high. Bring everything to a boil and cook until the potatoes are fork tender or about 10-12 minutes.
Strain the potatoes and place them back into the hot pot.
Mash the potatoes then add the milk, butter, garlic powder and fresh chives. Combine. Taste and season with salt and pepper. Reserve.
In a casserole dish, layer the chicken mixture. Make sure the pan is evenly covered with the chicken mixture. Then place the corn, then the Monterey jack cheese and lastly the mashed potatoes over top.
Using a fork graze the top of the potatoes and sprinkle with paprika. Cover with aluminum foil.
Place into the oven and bake for 25-30 minutes. Remove the aluminum paper and broil for about five minutes or until the potatoes are golden and crispy.