Juicy spicy Mexican chicken with vegetables andspices you have to taste, especially if the usual poultry dishes have already become boring. A bright dish, which mixed not only colors and tastes, but also delicious savory aromas, is cooked simply. The difficulty is not to overdo it with the seasonings and choose the “right” ones. Mexican cuisine is quite spicy, so be careful with spices, especially chili peppers. There is a ready-made mix "Mexican herbs" on sale, you can use it, however, in this case the chicken in Mexican style is not suitable for children.
Ingredients
Mexican Chicken Recipe - Products Available to Each:
- Chicken - 3-4 chicken legs (it all depends on the number of guests), or 3-4 lightly broken chicken breasts.
- Multicolored Bulgarian pepper - 3 pieces.
- Canned corn - 1/2 can of 400 g will be enough.
- Canned tomatoes in its own juice - 400 g
- Onion - 1 large head.
- Fresh garlic - 3 large teeth.
- Salt.
- Spice:a teaspoon of ground oregano, sweet paprika, basil, spicy ground chili (be guided by the tastes of the guests and their preferences). You can take ready-made seasoning "Mexican Herbs", in which all the spices are selected perfectly.
- Sunflower or olive oil - 1-2 tablespoons.
- Fresh basil or cilantro.
Mexican Chicken - Cooking A Masterpiece!
Getting down to culinary witchcraft!
- Heat resistant form with high sides thoroughly lubricated with oil. Put the oven to warm up.
- We cut onions with large half rings or medium slices, send them into the form, slightly add them, add a bit of seasoning mixture. It is better to pre-mix weed.
- Washed and peeled sweet pepper cutsemirings. Try to cut the same half-rings so that the finished dish looks on the plate in a refined restaurant. Put the colorful pepper on the onion, lightly salt it.
- Corn (already merged) send from the top.
- Fill vegetables with canned tomatoes,tomatoes (if large) can be cut in half, if small - send immediately. We prisalivaem, add a pinch of seasoning. Tomatoes have a neutral taste, so you need to add piquancy to the sauce.
- From the chicken (if it is ham) remove excess fat -do not regret it, otherwise it will melt and add the unpleasant “fatty” flavor to the Mexican chicken flavor. Rub each leg with the remaining oil, salt and seasoning. If you took the breast - it is easier for you. Slightly repel them, rub them with oil, salt and spices.
- We spread the bird on the vegetable cushion. Depending on the size of the breasts and legs, the form can be covered for 20 minutes with foil. We send the chicken to "sunbathe" for 45 minutes at 200 0FROM.
Innings
Put the finished chicken on a wide plate withsmall sides (not to lose a drop of precious thick tomato sauce), garnish with vegetables, decorate with fresh basil or cilantro and serve with tortilla. An excellent addition will be Italian ciabatta and focaccio, but the usual white or black bread will not spoil the taste - in Mexican chicken sauce, dunk insanely delicious pieces!
Connect fantasy
This option is not the only one.There are more than a hundred chicken recipes in Mexican style: you can add rice or your favorite potatoes, red beans or lentils for satiety. If you cut the chicken and vegetables smaller, you can wrap it in tortilla or pita bread. Recipe with photos of Mexican chicken from our article will inspire you to culinary accomplishments.
Reducing the amount of pepper and replacing the chicken legshins, you get a dish for children who like the traffic light combination of peppers, sweet golden corn and crisp legs, which are so convenient to hold small hands.
Bon appetit, Mexican chicken is ready!
