Mexican Chicken

Ingredients

Sweet sticky spicy chicken for adding to tortilla or great with baked potato, sandwich filler or with rice.

500 grams Chicken Thighs diced to 1cm cubes
2cm Ginger diced finely
2 Cloves Garlic diced
2 Tablespoons Paprika
2 Teaspoon Cumin
2 Teaspoons Corrinander
1 Teaspoon Black Pepper
1 Hot chilli finely chopped
200ml water
1 tablespoon Honey
Salt & Pepper

Step One

Mexican chicken 1

Method

Heat a frying pan and add the 2 tablespoons of oil, when hot.

ADD:
Ginger
Garlic
Corriander
Cumin
Paprika
Black Pepper
Chilli

Fry for 2 minutes.

Step Two

Mexican chicken 2

Method

Add Chicken and fry until covered and cooked on all sides.

Step Three

Mexican chicken 3

Method

Your chicken should now look like this evenly coated and cooked on all sides.

Step Four

Mexican chicken 4

Method

Add 200 mls of water and bring to a boil, then simmer WITHOUT A LID until all the liquid has almost dissapeared. If the chicken is not cooked (cut open a piece to test) add more water and continue simmering.

Step Five

Mexican chicken 5

Method

Add the honey and stir constanly whilst you fast boil away last remaining liquid until the ckicken is coated and sticky.

Step Six

Mexican chicken 6

Method

This may take as long as 10mins, but there must be hardly any liquid so it does not make your tortilla soggy.

Step Seven

Mexican chicken 7

Method

You can now serve this Chicken with either rice or tortilla, cheese, salad and sour cream.

Posted in Mexican, Recipes.

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