Mexicali Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 onions
• 2 cloves garlic
• 3 ounces walnut pieces
• 1 green pepper
• 1 red pepper
• 2 chilies
• 4 chicken breasts
• salt
• cayenne pepper
• 1 beefsteak tomato
• 10 fluid ounces chicken stock
• 1 teaspoon chili sauce
• 1 tablespoon wine vinegar
• 3 ounces cheddar cheese
• oil, to fry

Recipe

• 1 peel and chop the onions and purée with the walnuts and garlic in a food processor.
• 2 cut the peppers into chunks and the chillis into thin strips.
• 3 peel the tomato by immersing in boiling water for a few minutes and then roughly chop into pieces.
• 4 fry the chicken breasts in oil, in a large frying pan, for about 5 minutes on each side, until golden brown.
• 5 remove from the pan and season with salt and cayenne pepper.
• 6 put the tomato, peppers, onion purée and chillis into the pan and pour in the chicken stock.
• 7 bring to the boil and season with chilli sauce, wine vinegar, salt and cayenne.
• 8 reduce the heat and put the chicken on the top, cover with a lid and simmer for 20 minutes.
• 9 grate the cheese and sprinkle over the chicken breasts, add the lid again and turn off the heat, leave for 5 minutes until the cheese is melted.