Mexican Chicken I

Mexican Chicken I Recipe - Spicy and Delicious

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mexican Chicken I is a delicious and flavorful dish that combines tender chicken breasts with a spicy and tangy chili sauce. This recipe is perfect for those who enjoy bold flavors and a bit of heat in their meals.

History

The origins of Mexican Chicken I can be traced back to traditional Mexican cuisine, which is known for its use of bold spices and flavors. This dish has been adapted over the years to suit different tastes and preferences, but it still retains its essence of being a spicy and savory chicken dish.

Ingredients

Chicken Recipe

1 tsp of chilli powder
2 tbsp of soft brown sugar
2 tbsp of worcestershire sauce
150 ml of chicken stock
4 skinless chicken breasts
1 tsp of celery salt
2 tbsp of red wine vinegar
3 tbsp of tomato ketchup
3 drops of tabasco sauce
150 ml of natural yoghurt

How to prepare

In a bowl, mix together the chilli powder, celery salt, brown sugar, red wine vinegar, Worcestershire sauce, tomato ketchup, chicken stock, and Tabasco sauce.
Using a knife, make deep scores on the chicken and place it in a flameproof dish.
Pour the chilli mixture over the chicken and preheat the grill to high. Cook the chicken for 5 minutes.
Reduce the heat and cook the chicken for 10 minutes on each side.
Thoroughly baste the chicken with the chilli sauce and grill for an additional 10 minutes or until the meat is tender and the juices run clear.
Transfer the cooked chicken to a warmed serving dish and spoon any remaining sauce from the grill pan over it.
Add a generous dollop of natural yoghurt on top of each portion.
Garnish with sprigs of coriander or parsley and serve with a salad.

Variations

Add diced bell peppers and onions to the chili sauce for added flavor and texture.
Use boneless chicken thighs instead of chicken breasts for a juicier and more flavorful dish.
Top the chicken with shredded cheese before serving for a cheesy twist.

Cooking Tips & Tricks

Make sure to score the chicken breasts before marinating them to allow the flavors to penetrate the meat.

- Basting the chicken with the chili sauce while grilling will help keep the meat moist and flavorful.

- Adjust the amount of Tabasco sauce to suit your spice preference.

- Serve the chicken with a side of rice or tortillas to complete the meal.

Serving Suggestions

Serve Mexican Chicken I with a side of rice, tortillas, or a fresh salad for a complete meal.

Cooking Techniques

Grilling the chicken breasts helps to seal in the flavors and create a delicious charred exterior.

Ingredient Substitutions

You can use Greek yogurt instead of natural yogurt for a creamier texture.

- Substitute apple cider vinegar for red wine vinegar if needed.

Make Ahead Tips

You can marinate the chicken in the chili sauce ahead of time and refrigerate it for up to 24 hours before grilling.

Presentation Ideas

Serve the Mexican Chicken I on a bed of rice or quinoa, garnished with fresh cilantro and a squeeze of lime juice.

Pairing Recommendations

Pair this dish with a refreshing cucumber salad or a side of Mexican street corn for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains dairy (yogurt) and gluten (Worcestershire sauce).

Summary

Mexican Chicken I is a balanced meal that provides a good amount of protein and essential vitamins and minerals. It is relatively low in calories and can be a healthy addition to your diet.

Summary

Mexican Chicken I is a flavorful and spicy dish that is perfect for those who enjoy bold flavors and a bit of heat in their meals. With a balance of protein, carbohydrates, and essential vitamins and minerals, this dish is a healthy and delicious addition to your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always been a lover of Mexican cuisine, with its bold flavors and vibrant colors. So when my dear friend Maria handed me a handwritten note with the recipe for Mexican Chicken I, I knew I had to try it out.

Maria and I had been friends for many years, ever since we met at a cooking class in our small town. She was a native Mexican and had a wealth of knowledge when it came to traditional Mexican dishes. I was always eager to learn from her, and she was always happy to share her recipes with me.

As I read through the ingredients and instructions for Mexican Chicken I, I could practically taste the flavors in my mind. It called for chicken thighs, tomatoes, bell peppers, onions, garlic, and a variety of spices like cumin, chili powder, and paprika. The dish was meant to be slow-cooked in a Dutch oven until the chicken was tender and the flavors had melded together perfectly.

I wasted no time in gathering the ingredients and getting to work in my kitchen. As the chicken simmered on the stove, the aroma of the spices filled the air, making my mouth water in anticipation. I couldn't wait to taste the finished dish.

When the time came to finally sit down and enjoy the Mexican Chicken I, I was not disappointed. The chicken was so tender it practically fell off the bone, and the flavors were rich and complex. The sweetness of the bell peppers and onions paired perfectly with the smoky heat of the spices. It was a dish that warmed both my belly and my soul.

From that day on, Mexican Chicken I became a staple in my cooking repertoire. I would make it for family gatherings, potlucks, and even just for myself on a cozy night in. Each time I made it, it brought back memories of that first time I tried it and the joy it had brought me.

Over the years, I made a few tweaks to the recipe, adding a bit more spice here and a splash of lime juice there. I found that by making it my own, I could truly make it a dish that embodied my love for Mexican cuisine.

As I continued to make Mexican Chicken I, I shared the recipe with friends and family who all raved about it. They would often ask me where I had learned to make such a delicious dish, and I would always smile and tell them about my dear friend Maria and the handwritten note she had given me.

Sadly, Maria passed away a few years ago, but I still think of her whenever I make Mexican Chicken I. I like to think that she is watching over me, proud of the way I have taken her recipe and made it my own.

In the end, Mexican Chicken I is more than just a recipe to me. It is a symbol of friendship, of tradition, and of the joy that comes from sharing a delicious meal with the ones you love. And for that, I will always be grateful to Maria and the beautiful dish she introduced me to.