Mexican juicy spicy chicken with vegetables and spices will be to your taste, especially if the usual poultry dishes are already fed up. A bright dish, in which not only colors and tastes were mixed, but also delicious spicy aromas, is prepared simply. The difficulty is not to overdo it with 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, Mexican chicken is not suitable for children.
Ingredients
In the Mexican chicken recipe, the products available to everyone are:
- Chicken - 3-4 legs (it all depends on the number of guests) or 3-4 slightly chopped chicken breasts.
- Multi-colored bell 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 prongs.
- Salt.
- Spices: a teaspoon of ground oregano, sweet paprika, basil, hot ground chili (focus on the tastes of the guests and your preferences). You can take the ready-made seasoning "Mexican herbs", in which all the spices are perfectly matched.
- Sunflower or olive oil - 1-2 tablespoons.
- Fresh basil or cilantro.
Mexican Chicken - Preparing a Masterpiece!
Getting to the culinary witchcraft!
- A heat-resistant form with high sides is well lubricated with oil. We put the oven on top.
- Cut the onion into large half rings or medium slices, send it into the form, slightly add, add a little bit of the seasoning mixture. Better mix the herbs beforehand.
- Washed and peeled sweet pepper cut into half rings. Try to cut with the same half rings so that the finished dish looks exquisite on a plate in a restaurant. Put the colored pepper on the onion, add a little salt.
- Corn (already merged) is sent from above.
- Pour vegetables with the juice of canned tomatoes, tomatoes (if large) can be cut in half, if small - send immediately. We add, add a pinch of seasonings. Tomatoes have a neutral taste, so the sauce needs to be added piquancy.
- We remove excess fat from the chicken (if it is ham) - do not spare it, otherwise it will melt and add the unpleasant “greasy” note to the Mexican chicken flavor. Rub each leg with the remaining oil, salt and seasonings. If you took breasts - it’s easier for you. We beat them off lightly, rubbed with oil, salt and spices.
- We spread the bird on a vegetable pillow. Depending on the size of the breasts and legs, the form can be covered with foil for about 20 minutes. We send the chicken to "sunbathe" for 45 minutes at 200 0 C.
Innings
We lay the finished chicken on a wide plate with small sides (so as not to lose a drop of precious thick tomato sauce), garnish with vegetables, decorate with fresh basil or cilantro and serve with tortilla. Italian ciabatta and focaccio will be a great addition, but the usual white or black bread will not spoil the taste - dipping slices in a Mexican chicken sauce is incredibly tasty!
Connect fantasy
This option is far from the only one. There are more than a hundred Mexican chicken recipes: you can add rice or your favorite potatoes, red beans or lentils for satiety. If you chop the chicken and vegetables smaller, you can wrap it in tortilla or pita bread. The Mexican chicken recipe from our article will inspire you to culinary achievements.
Reducing the amount of pepper and replacing the legs with drumsticks, you will get a dish for children who like a traffic light combination of pepper, sweet golden corn and crispy legs that are so convenient to hold with small hands.
Bon appetit, Mexican chicken ready!