Mexican chicken with white rice.. a super tasty and practical spicy recipe

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

Cut the chicken breast into cubes after washing it
Boil it with the seasonings until cooked through
In a pot, heat the oil and sauté the onion wedges
When softened, add the carrot and stir briefly, then add the bell peppers, mushrooms, and boiled chicken and stir
Add the pepper paste, stock, spices, soy sauce, mustard, and salt, and stir
Let the Mexican chicken simmer over low heat for about 15 minutes or until fully cooked, then serve it with white rice

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Mexican Chicken with White Rice

Prep checklist