Mexican Chicken (pollo Mexicano) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Chilli powder,
2 tbsp: Soft brown sugar,
2 tbsp: Worcestershire sauce,
150 milliliter: Chicken stock,
4: Skinless chicken breasts,
1 tsp: Celery salt,
2 tbsp: Red wine vinegar,
3 tbsp: Tomato ketchup,
3 Drops: tabasco sauce,
150 milliliter: Natural yoghurt,
Directions:
Mix the chilli powder with the celery salt, brown sugar, red wine
vinegar, worcestershire sauce, tomato ketchup, chicken stock and
tabasco sauce. Deeply score the chicken and arrange in a flameproof
dish. Pour over the chilli mixture, heat the grill to high and cook
the chicken for 5 minutes. Reduce the heat and cook for 10 minutes on
each side. Baste the chicken thoroughly with the chilli sauce and
grill for a further 10 minutes or until the meat is tender and the
juices run clear.
Transfer the chicken to a warmed serving dish and spoon over any
sauce from the grill pan. Top each portion with a generous dollop of
natural yoghurt. Garnish with coriander or parsley sprigs and serve
with a salad.
Calories: 240 per serving
Source from luhu.jp
vinegar, worcestershire sauce, tomato ketchup, chicken stock and
tabasco sauce. Deeply score the chicken and arrange in a flameproof
dish. Pour over the chilli mixture, heat the grill to high and cook
the chicken for 5 minutes. Reduce the heat and cook for 10 minutes on
each side. Baste the chicken thoroughly with the chilli sauce and
grill for a further 10 minutes or until the meat is tender and the
juices run clear.
Transfer the chicken to a warmed serving dish and spoon over any
sauce from the grill pan. Top each portion with a generous dollop of
natural yoghurt. Garnish with coriander or parsley sprigs and serve
with a salad.
Calories: 240 per serving
Source from luhu.jp