Creamy Chicken

Creamy Chicken

Creamy Chicken


  • 1 Cubed Chicken Thigh piece
  • 1 Chopped Onion
  • 250 gms roughly Chopped Spinach
  • ¼ cup Boiled American corn kernels
  • 3 Cloves Chopped Garlic
  • ½ tbsp Butter
  • ½ cup water
  • ¼ cup Fresh Cream
  • Salt to taste
  • Crushed Black Pepper
  • Dried Oregano
  • ½ tbsp SPRIG Jalapeño Salsa
  • 8 pieces Vol-Au Vent Shells
  • Black Sesame for Garnish


  • In a pan, on a medium high heat, add butter. Once, butter melts, add garlic and sauté for 30 seconds.
  • Add chicken and sauté it for 2 minutes and now add water, salt, pepper and stir it all. Close the lid and let it simmer for on low flame for 10 minutes.
  • Now Add, spinach, boiled corns and cream and sauté everything together on medium high flames
  • Let the water be absorbed well after which, close the flame. Also remember, the consistency of the mixture should be creamy in texture and not watery.
  • Add SPRIG Jalapeño Salsa and Dried Oregano. Mix it well into the mixture. And keep it aside.
  • Now, on a baking tray, arrange vol-au-vent shells and brush them with butter. Bake it in pre-heated oven at 200c for 3 to 4 minutes or until the crust becomes crispy golden brown in colour.
  • Take it out and plate these shells on the plate and quickly fill in the Jalapeño Salsa Creamy Chicken Mixture.
  • Sprinkle some toasted Black sesame for Garnish and serve it warm.

Recipe and image courtesy of The Grub Journal

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