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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A Mexican-style Chicken dish with red, green and yellow capsicum, tomatoes, chillies, garlic, walnuts and cheese, served with steamed rice. Adapted from an International Masters 'recipes for pan and wok' recipe card, for the 2005 Zaar World Tour. 75g = 3 ounces; 300ml = 1/2 pint. Ingredients:
1 large firm tomato |
2 onions |
4 garlic cloves |
75 g walnut pieces |
1 red capsicum |
1 yellow capsicum |
1 green capsicum |
2 green chilies |
2 tablespoons vegetable oil |
4 chicken breast fillets |
1 pinch salt |
1/4 teaspoon cayenne pepper |
300 ml chicken stock |
1 teaspoon chili sauce |
1 -2 tablespoon white wine vinegar |
75 g cheddar cheese, grated |
Directions:
1. Use a knife to cut a cross in the top of the tomato, place the tomato in boiling water for 30 seconds, peel the skin from the tomato and roughly chop the flesh; peel and chop the onions; peel the garlic; blend the onions, garlic and walnuts in a food processor.
2. Deseed and chop the capsicums; wearing rubber gloves, deseed the chillies and cut into thin strips; heat the oil in a large, preferably non-stick pan or wok, add the chicken breast fillets and fry over a high heat for 5 minutes on each side, or until golden brown; remove the chicken from the pan and season with salt and half the cayenne.
3. Add the tomato, capsicums, onion puree and chillies to the pan; add the stock and bring to the boil; add the chilli sauce, vinegar, salt and remaining cayenne; place the chicken on top, reduce the heat and simmer for 20 minutes; sprinkle the grated cheese over the chicken, turn off the heat and leave for 5 minutes, or until the cheese melts, then serve over steamed rice or with a vegetarian Mexican side dish such as Fried Mexican Capsicum & Potatoes Fried Mexican Capsicum & Potatoes or Mexican Bean Hotpot Mexican Bean Hotpot.
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