Mexican Chicken

Serve this Mexican Chicken for a south-of-the-border dinner meal, it is delicious!

2 small chickens, each cut in 8 pieces

1/4 cup oil

salt and freshly ground black pepper

1 1/2 cups chopped onion

2 cloves garlic, minced

1 green pepper, chopped

1/2 tsp. cumin

1/4 tsp. ground cloves

2 tsp. chili powder

1 1/2 cups canned diced tomatoes or fresh

1/3 cup raisins

4 Tbsp. dry sherry

6 sprigs fresh cilantro or Chinese parsley

Rinse the chicken and pat dry.

Heat oil in a heavy pan with a lid. Sprinkle the chicken with salt and pepper and brown in hot oil. Remove the chicken and set aside.

Add the onion, garlic and green pepper to the pan and cook until soft. Stir in the cumin, cloves, chili powder, tomatoes, raisins and browned chicken.

Pour in the sherry, cover and simmer for 30-40 minutes or until chicken reaches 175 degrees on a thermometer.

Garnish with cilantro just before serving. Add Mexicali Rice for a complete meal.

Serves 6

 

 

 

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