Dara, from Oamaru...
Mexican Chicken
This easy and delicious chicken dish is so adaptable! Half it to feed 4, double it to feed a crowd. It can be made the day before and reheated; it also freezes beautifully. Serve it plain with rice for mid-week family meal, or dress it up with sour cream, guacomole, tortilla chips, salsa for dinner parties etc. Perfect for potlucks and parties; uses easily available storecupboard ingredients.Can also be used as a filling for burritos or enchiladas.
10 Votes
Since September 2nd
Ingredients
- 2 onions chopped
- 10 cloves garlic chopped
- 1 and 1/2 red peppers chopped
- 1 red chilli, seeds removed, finely chopped
- 2 chorizo sausages, sliced
- 1 tsp ground cumin
- 400gm can Watties Mexican tomatoes
- 400gm can plain chopped tomatoes
- 425gm cans red kidney beans x 2
- 410 gm can sweetcorn
- 500ml carton chicken stock
- 1.5 kg chicken breast, skinned, chopped into bite size pieces
- 1 pkt Old El Paso chilli seasoning mix
Directions
- Make sauce by gently frying onions, garlic, peppers, chilli pepper and chorizo in large saucepan until vegetables are softened.
- Add cumin, cook one minute.
- Add tomatoes, drained beans, drained sweetcorn, and a little stock.
- Simmer ½ hour or so – add extra stock if necessary.
- Meanwhile, sear 1/3 chicken in pan until browned, sprinkle over 1/3 chilli seasoning mix, cook 30 seconds. Repeat for remaining chicken.
- Add chicken to sauce, add extra stock if necessary to achieve desired consistency, reheat gently until chicken is cooked – do not overcook.
- Serve with rice, sour cream, salsa, coriander etc.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 8 | 40 minutes | 10 minutes |
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