Ingredients:

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1.5 kg chicken thighs

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or

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a whole chicken, cut up.

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3 onions, sliced

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5 cloves garlic, minced

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1 green bell pepper

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1 red bell pepper

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1 green hot pepper

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4 peeled tomatoes, large chunks

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1 tablespoon tomato paste

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2 cups tomato juice

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1/2 bunch cilantro, finely chopped

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1/2 bunch parsley, finely chopped

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salt

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1/2 teaspoon mild spice

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1/2 teaspoon black pepper

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vegetable oil, plenty for frying

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1 tablespoon red pepper paste

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Method:

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Heat the oil well and fry the chicken over medium heat until cooked through.

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Set the fried chicken aside. In another pot, use a little of the frying oil to sauté the onion and garlic, then add the remaining ingredients in stages...

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Let the mixture blend and thicken, then add the spices and finally the chicken.

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Serve the Mexican chicken with saffron rice.

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Ingredients and method for saffron rice:

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Sauté 2 dried onions, finely chopped, until soft and lightly browned.

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Add 2 carrots, diced, and 1 cup fresh or frozen peas; mix well.

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Crush a small amount of saffron and soak in water for a few minutes. Add enough chicken broth to cover the vegetables, simmer for about 10 minutes, then add 2 cups of rice.

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Cook the rice in the usual way until the liquid is absorbed and the grains are tender.

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Mexican chicken recipe by a friend and chef on Sho Tabeekhin Today:

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Hana Moussa

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Click Hana’s name to visit her profile on our site

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#Recipes #Dish #Chicken #Mexican_Chicken #Sho_Tabkhin_Today

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How to Make Mexican Chicken

Prep checklist