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Mexicali Chicken Recipe - Serves 4
Ingredients
2 tablespoons vegetable oil
1 medium onion, peeled and finely chopped
1 fresh green chilli, seeds removed and finely chopped
1 garlic clove, peeled and finely chopped
2 tablespoons tomato paste (puree)
1 teaspoon ground cumin
1 tablespoon fresh finely chopped cilantro
8 oz cooked red kidney beans
1 lb blanched, skinned and finely chopped tomatoes (to blanch tomatoes, cut a small cross (x) in the end opposite the stem, put the tomatoes into boiling water for about 10 minutes, remove the tomatoes from the boiling water with a slotted spoon when the skin starts to fall away and put the tomatoes into a bowl of iced water, remove the tomatoes from the iced water when they are cool enough to handle and then remove the skin)
1 lb cooked chicken
Method
Heat the oil in a large frying pan (you need one with a lid) over a medium to high heat
Add the onion, chilli and garlic and stir-fry for 7 minutes, until the onion is soft but not brown
Add the tomato paste, cumin, cilantro, kidney beans, tomatoes and chicken and mix well
Add salt and pepper, as required
Cover the frying pan and simmer for 20 minutes, stirring regularly
If the sauce is still a bit runny, cook for 10 more minutes with the lid removed, stirring regularly
Serve hot
 
Recipe submitted by Juan Ramos on 23 March 2008

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