New Stay Cool Cookware by Stellar - Mexican Chilli Chicken with Toasted Corn

Oh my goodness, I just have to tell you about the new 'Stay Cool' range of cookware from Stellar. I love the silicone edged glass lids and the nice chunky, sturdy handles which stay cool to the touch when cooking; hence their name. I seriously like the whole look of these pans and can not fault the casserole I've been sent 😍

Of course I couldn't wait to use my shiny new Stay Cool Casserole so, Mexican Chilli Chicken it had to be. Keep reading for the recipe.

The Stay Cool range is manufactured in high grade stainless steel which means these pans will also retain their looks, all of which is supported by a lifetime guarantee. When you place the lid on the pan there's no cluttering, metal on metal noise as the silicone rim fits quietly and snugly into the pan's.


There's a handy measuring guide on the inside of the casserole and you can drain cooking liquid without removing the lid.

This 4.5L Casserole is also available in a larger 6L Stockpot both are 24cm and the whole range is suitable for all hob types including induction. Dishwasher and oven safe to 180°C

For my first use of the casserole I used it to fry the onions for my Mexican Chilli Chicken (recipe below) and was a bit concerned that they might stick but I needn't have worried as the casserole washed up nicely to look like new; so it's great that you can cook a whole meal in just one pot.

Also available are Saucepans, Frying Pans, Saute Pan and Saucepan Sets. For more information on the 'Stay Cool' range pop over to Stellar Cookware - they can be purchased over at Harts of Stur.

Mexican Chilli Chicken with Toasted Corn

By the way, if you've never toasted corn before you must give it a go, it's super sweet and nutty with absolutely no need to season.

Print Recipe

Ingredients:
2 onions - peeled and finely sliced
3 nice fat cloves of garlic - very finely chopped
½ a bunch of fresh coriander - pick the leaves and finely chop the stalks.
2 free-range skinless chicken breast fillets - sliced into 1cm strips
1 tablespoon olive oil
1 tablespoon tomato puree
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked chilli powder
1 teaspoon black pepper
a good pinch or 2 of dried chilli flakes
2 x 400g tins of chopped tomatoes - good quality such as Cirio
a splash of balsamic vinegar, or tomato ketchup to taste
1 x 410g tin of black beans - rinsed and drained
sea salt to taste

To Serve:
4-6 flour tortillas
Lettuce - shredded
Coriander leaves - saved earlier
Soured cream
1 lime
Salsa - recipe here

Toasted Corn:
Simply add a good handful of frozen sweetcorn to a frying pan and stir over a high heat until it begins to colour. Then add to the finished dish.

Method:
Prepare the onions, garlic, and coriander as above and set aside the coriander leaves.

Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and chilli flakes for 5 minutes, until the onion is soft but not coloured. Add the tomato puree and cook gently for another minute.

Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes including their juice. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken is cooked. Now have a taste and check the seasoning. Add a splash of balsamic vinegar or tomato ketchup to sweeten and add a pinch of sea salt if you think it needs it.

Add the beans and continue cooking for a couple of minutes until the beans are heated through, then remove from the heat.

Serve the chilli in the tortillas with the toasted corn, lettuce, a good spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.

Disclosure: Many thanks to Pam (PBM Marketing and Public Relations) and Stellar for sending me this casserole. All thoughts and opinions are my own. I was not required to write anything positive.