Mexican Chicken

Mexican Chicken

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Key Ingredients:

Spicy and oozing with Mexican flavours, this chicken dish is simply lip smacking

Ingredients

Boneless chicken breasts 500 gms
Mexican seasoning - grind together
Cumin seeds 1 tsp
Red chilli flakes 2 tsps
Dried oregano 1 tsp
Marinade
Salt to taste
Garlic paste 2 tsps
Oil 4 tsps
Salsa sauce
Black olives, pitted ½ cup
Stuffed green olives ½ cup
Medium tomato, finely chopped 1
Tomato puree 5 tsps
Spring onion greens, finely chopped 2 stalks
Tomato ketchup 2 tsps
Fresh coriander leaves, chopped ¼ cup
Red chilli sauce 1 tbsp

Methods

Take chicken breasts in a bowl, add 2 tsps Mexican seasoning, garlic paste and salt and mix well so that all the breasts are well coated. Add 2 tsps oil and mix so that the chicken breasts do not stick to each other.
Heat 2 tsps oil in a non-stick frying pan, add the chicken breasts and cook for 5-7 minutes on low heat. Do not shake the pan or disturb the process. Flip the breasts and cook the other side similarly. Ensure that the chicken is completely cooked.
Roughly chop the green and black olives for the chunky salsa and put them in another bowl.
Add tomato, tomato puree, spring onion greens, tomato ketchup, remaining Mexican seasoning and coriander leaves and mix. Add salt and chilli sauce and mix again.
Transfer the chicken breasts on a serving plate and serve hot with chunky salsa.

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