Tuesday, 20 March 2012

Mexican Chicken

Two points I’d like to make about this dish, one is that if you cook the butterflyed chicken breasts whole before you cut them into strips they turn out a lot more tender, and the other is, I always add chilli powder as well as chilli’s because chilli powder usually contains other herbs and spices to add more flavour to the dish.

 So, here we go : -

2 chicken breasts butterflyed and skinned

2 cloves garlic
1 tsp chilli powder
½ tsp coriander
1 tsp tomato ketchup
100 gm tomato paste
Salt to taste

2 red chillies
1 green pepper
1 handful of cherry tomatoes
1 onion
1 handful closed cup mushrooms
1 glass red wine
Some veg stock
A little olive oil

Fry the chicken in a little olive oil gently on a low to medium heat for about 5 minutes each side and set it aside.
Finely chop the onion, chillies and green pepper and put them into the pan of juices and fry until softened.
Add the garlic (crushed), chilli powder coriander, ketchup and tomato paste and stir into a paste then add the wine and stir well then add the finely chopped mushrooms and tomatoes.
If the sauce is to thick then add some veg stock.
Cut the chicken into strips and add to the sauce, then simmer for about 15 minutes while you cook the rice.

Use long grain white rice


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