Mexican Chicken with White Rice

Ingredients

• Chicken breast, cut into cubes
• Seasonings for boiling
• 1/4 cup vegetable oil
• 1 medium onion, sliced into wedges
• 1 carrot, sliced into rounds
• 3 assorted bell peppers, cut into cubes
• 100 g or 1 cup sliced mushrooms
• 1 tablespoon sweet pepper paste
• 1 cup chicken stock
• A pinch of chili powder
• Salt, to taste
• 1/4 teaspoon seven-spice blend
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon ground ginger
• 1/2 teaspoon tandoori seasoning
• 1/2 teaspoon curry powder
• 1 tablespoon soy sauce
• 1 tablespoon mustard

Method

1. Cut the chicken breast into cubes after washing it
2. Boil it with aromatics until cooked
3. In a pot, heat the oil and sauté the onion wedges
4. When they soften, add the carrots and stir briefly, then add the bell pepper, mushrooms, and the boiled chicken and stir
5. Add pepper paste, broth, spices, soy sauce, mustard, and salt, and stir
6. Let the Mexican chicken simmer over low heat for about a quarter of an hour or until fully cooked, and serve it with white rice
7. Amir Youssef
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