Calabacitas with Chicken & Sweetcorn

📝 Ingredients

• 600 g chicken breast (3 fillets of about 200 g each)
• 3 courgettes (about 200 g each)
• 2 tins sweetcorn (280 g drained)
• 3 tomatoes (about 120 g each)
• 1 brown onion
• 2 garlic cloves
• 2 tbsp olive oil (1 for the chicken, 1 for the vegetables)
• 2 tsp ground cumin + 2 tsp sweet paprika (1 tsp of each for the chicken, 1 tsp of each for the vegetables)
• 80 g grated Emmental
• 1 lime
• 15 g fresh coriander
• 8 corn tortillas (about 30 g each)
• Salt, black pepper

🍴 Utensils

• Large sauté pan
• Frying pan (for the tortillas)
• Chopping board
• Kitchen knife
• Bowl
• Clean tea towel

📖 Steps

1. Cut the chicken breasts into strips about 1 cm thick. Put them in a bowl with 1 tsp cumin, 1 tsp paprika, a pinch of salt and some pepper, then mix with your hands to coat each piece well.
2. Wash the courgettes and cut them into 1.5 cm dice without peeling. Peel and slice the onion, finely chop the garlic and dice the tomatoes, keeping their juice. Drain the sweetcorn and rinse it briefly under cold water.
3. Heat 1 tbsp olive oil in a large sauté pan over a high heat. Sear the chicken in a single layer, in two batches if the pan is small, for 5 to 6 minutes, turning halfway through, until golden and no longer pink in the middle. Set aside on a plate.
4. Reduce to a medium heat and pour the rest of the oil into the same pan. Fry the onion for 3 minutes until translucent, then add the garlic and the rest of the cumin and paprika and stir for 30 seconds without letting it burn.
5. Add the courgettes and sweetcorn, season lightly with salt and cook for 6 to 7 minutes over a medium-high heat, stirring occasionally: the courgettes should brown slightly while staying firm. Don't cover, or they'll release water and go soft.
6. While the courgettes are cooking, heat a dry frying pan over a medium-high heat and warm the tortillas one at a time, 20 to 30 seconds on each side, until soft and lightly speckled. Stack them as you go in a clean tea towel to keep them warm.
7. Stir in the tomatoes and cook for another 4 minutes, until they break down into a light sauce. Return the chicken and its juices, stir for 1 minute to heat through, then drizzle with the lime juice and adjust the salt and pepper.
8. Off the heat, sprinkle the grated Emmental over the pan and cover for 2 minutes to melt it. Chop the coriander, scatter it over the top and serve immediately with 2 tortillas per person, to fill or to dip in the juices.