Fresh recipes: Mexican chicken for everyone

Danielle is back with another great recipe from a cuisine I love, Mexican! You can’t beat the spicy colourful dishes this cuisine brings to the table, especially when washed down with a cold Corona and with the company of your friends.  It’s definitely a social sort of food! I’ve sampled some of Danielle’s Mexican dishes before and they’re pretty perfect already, so I was excited to receive this recipe in my inbox to have a go at it myself and share with you all!

One of my most favourite cuisines at the moment is Mexican and Mexico is a country I would love to visit one day. I find Mexican food colourful and can be varied using a mixture of spices and vegetables traditional to the country, such as chilli’s and beans. Like most of the recipes I try, I aim to perfect over the years by trying out an assortment of variations in order to get it just right. This dish has to be the most simple and the easiest variation to make and is the one I enjoy the most. It is simple with not that much preparation involved which is good after a hard day in the city. Served with rice, salad or flour tortilla wraps this recipe will have your taste buds wanting more.

 Ingredients

3 chicken breasts

1 onion

2 green chillies

1 large clove of garlic

2 tins of chopped tomatoes

1 tin of red kidney beans

1 tsp ground cumin

1 tbsp dried coriander

240g rice (60g per person)

Salt to season

Olive Oil or Fry Light spray Oil

 

 

Method

1)   Finely chop the onion, garlic and green chillies (I used a food processor to make it easier).
2)   Add this mixture to a pan with olive oil or fry light spray oil for 5 minutes.

3)   Whilst the mixture is cooking chop the chicken into medium cubes and brown in a frying pan for 6 – 8 minutes.

4)   Add the 2 tins of chopped tomatoes to the onion, garlic and chilli mixture and stir.

5)   Add 1 tsp ground cumin and 1 tbsp dried coriander and stir into the mixture.

6)   When the chicken in browned also add this to the mixture and cook for a further 5 minutes.

7)   Add the red kidney beans to the pan and simmer on a low heat for 20 minutes stirring half way through.

8)   After the mixture has been cooking for 20 minutes boil and pan of water and cook the rice for 10 minutes checking half way through to avoid the rice going stodgy.

9)   Serve with a small green salad, flour tortillas or both.

I hope you enjoy this dish as much as I do!

Great dish Danielle, easy to make and easy-to-find ingredients!

So do you love Mexican and fancy having a go at making this dish at home? We’d love to hear if you enjoy making and eating this meal so don’t forget to leave a comment or tweet a picture of your dish to @This_City_Life and the chef @Dan_Harr_1984!