Chicken Mexico
Serves 6
Ingredients
Method
1½ kg. Boneless Chicken Breast
40 g. Butter
2 tbsp. Olive Oil
2 Onion (Large)
2 Garlic (Finely Sliced)
1 Pepper (Green Bell, Sliced)
1 Chillie(Red, Long)
175 g. Tomatoes (Tinned, Chopped)
2 tbsp. Tomato Puree
300 ml. Chicken Stock (Fresh)
100 g. Sweetcorn (Tinned)
4 tbsp. Cream (Soured)
100 g. Mushrooms (Sliced)
2 tbsp. Parsley (Fresh)
Preheat the oven to 160ºC / 325ºF
Brown the chicken in butter and oil on all sides. Remove from the fat and place in the casserole.
Fry onions, garlic, pepper and chilli. Add the tomatoes, tomato puree and the stock to the pan.
Pour the mixture over the chicken into the casserole with a lid and bake in the oven for 75 minutes.
Allow the chicken to cool in the juices then remove and put on a serving dish and keep hot. Meanwhile heat the corn.
Boil up the sauce until reduced by half, add cream and stir. Add mushrooms and cook for a few minutes. Pour over the chicken with the parsley and sweetcorn.
Serve with rice.