A wonderful chicken recipe that will impress your friends and family.
2 cups chicken broth salt, defatted
1 tablespoon olive oil
2 teaspoons ground cumin
2 tablespoons pickling Spice
1 / 2 red bell pepper, sliced
1 pounds boneless chicken breast, cut in half
1 / 2 yellow pepper, sliced
2 tablespoons jalapeno pepper with seeds, minced meat,
1 onion, halved and cut into thin slices
1 / 3 cup rice wineVinegar
1 / 4 cup fresh coriander leaves
3 cloves garlic, minced
1 bag of baked tortilla chips
Directions
In a large, heavy frying pan fry the chicken broth and pickling spice for ten minutes, drain and gives the liquid in the pot.
Add the chicken, onion, vinegar, garlic, olive oil and cumin. Simmer over low heat until the chicken is cooked through, about ten minutes.
Transfer the chicken and onions in a shallow dish of baking. Top withChili pepper and parsley.
Boil cooking liquid until about 2 / 3 cup (about 10 minutes). Pour the liquid over the chicken and let cool for 30 minutes.
Add the coriander, the mixture of chicken. Cover and refrigerate until well chilled. Turn the chicken from time to time over a period of 4 hours while cooling.
Cut the chicken and transfer to serving plates. At the beginning of each service with marinated vegetables and fruit juices. Serve with baked tortilla chips.
=> MexicoChicken Recipes: Mexican Chicken Skillet
This healthy recipe chicken beans and functions of vegetable juices.
1 pounds chicken breasts without skin and bones
2 tablespoons canola oil
1 medium onion, chopped
2 tsp chilli powder
1 / 2 teaspoon cumin
1 / 2 teaspoon oregano leaves, crushed
1 / 2 cup chicken broth
1-1/2 cups V8 vegetable juice
19 ounces of beans
Directions
Cut the chicken into 1/2-inchPieces.
Heat the oil in a heavy saucepan. Cook the chicken, onion, chili powder, cumin and oregano until the chicken is white.
The agitation for the stock and bring the juice, boil. Reduce heat to low and simmer for 10 minutes.
Mix the beans (including liquid from beans) and mix thoroughly. Cover and cook for another 10 minutes, stirring occasionally to keep cooking. Serve over rice.
=> Recipes Mexican Chicken: Arroz con Pollo (chicken with rice)
Thisis a very traditional Mexican meal, to make fast and taste great!
1st / 2 cup olive oil
1 / 4 cup tomato paste
1 frying chicken, cut
1st / 8 teaspoon saffron powder
1 small onion, chopped
2-1/2 cups chicken broth
1 clove garlic, minced
1 cup of rice, if
Salt and pepper to taste
Directions
Heat the oil in a frying pan until the oil. Brown chicken on both sides.
Add the onion and garlic, cook for a fewMinutes.
Loosen the saffron in chicken broth. Add to season the chicken with the tomato sauce, salt and pepper. Cover and cook for 20 minutes.
Add rice, stir well. Cover and cook for another 30 minutes, or until all liquid is absorbed and chicken is tender.
