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Mexican Chicken

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Prep time Cook time Difficulty Views Rated (1) Recipe #
n/a n/a Unknown 577
4 stars
1
615
Added by Angelihelen on 18 April 2008
raisydaisy forked this on 14 August 2008 (1 descendant)

Description (Some HTML is OK)

Hot and tasty alternative to chilli. Yummy!


Ingredients

Makes 4 servings

  • 4 chicken breasts chopped into bits
  • 2 medium green chillies, finely chopped
  • 25 g fresh coriander
  • 4 tbsp olive oil
  • 2 large red onions chopped up
  • 4 clovs of garlic, crushed
  • 1 heaped teaspoon cumin seeds, dry roasted in a pan then crushed with the back of a spoon
  • 250g tin of red kidney beans drained
  • 1tbsp plain flour
  • 1 pint (570ml) chicken stock
  • 1 tsp tabasco sauce
  • 1 large red pepper
  • 225g mozzarella grated
  • 65 ml double cream
  • juice of half lime
  • seasoning

Preparation (Some HTML is OK)

Chop the coriander finely, and put to one side, covered- in the fridge.
Brown the chicken in 3 tbsp oil and set aside.

Add the extra oil to the pan and gently heat the onions, garlic, chilli and half the coriander for abotu 10 mins till soft.

Add the cumin seeds ground up , and then add the beans and stir. Add the chicken, then the stock, slowly, and the flour. Then the tabasco and seasoning. Bring to a simmer then cover and let simmer for an hour.

Chop the pepper then add to the pan. Mix the grated mozzarella with the cream then add too. Simmer for 30 minutes and stir occasionally. Then add the lime jice and the rest of the coriander.
Yum. Add more or less chilli/garlic to taste!
Serve with rice and a nice margherita! With a salted rim!
(Tastes even better once it's been frozen and defrosted I think. )

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