A wonderful recipe, the joy with family and friends.
2 cups unsalted chicken broth, defatted
V8 Vegetable Juice
1 tablespoon olive oil
2 teaspoons ground cumin
2 tablespoons pickling spice
1 / 2 red pepper, sliced
1 pound chicken breast halves, boneless
1 / 2 yellow pepper, sliced
2 tablespoons finely chopped red pepper seeds
1 onion, halved and thinly sliced
1 / 3 cup rice vinegar
1 / 4 cupCoriander
3 large cloves garlic, minced
1 bag of baked tortilla chips
In a large saucepan cook the chicken broth and pickling spice for ten minutes, strain and add the liquid in the pot.
Add chicken, onion, vinegar, garlic, olive oil and cumin. Heat over low heat until chicken is cooked, about ten minutes.
Place chicken and onions in a shallow dish. Top with paprika and choppedChile.
Boil until the broth reduced to 2 / 3 cup (about 10 minutes). Pour liquid over chicken and let cool for 30 minutes.
Add cilantro to chicken mixture. Cover and refrigerate until well chilled. Turn chicken occasionally in a period of 4 hours of refrigeration.
Cut the chicken and transfer to plate. Garnish each serving of pickled vegetables and fruit juices. Serve with tortilla chips.
=> Chicken Recipes Mexican: MexicoFried chicken
This offers a healthy recipe chicken beans and vegetable juices.
1 pound chicken breast, bone and skin
2 tablespoons canola oil
1 medium onion, chopped
2 teaspoons chili powder
1 / 2 teaspoon cumin
1 / 2 teaspoon oregano leaves, ground
1 / 2 cup chicken broth
1-1/2 cups V8 vegetable juice
19 oz Bean Tin
Cut chicken in 1/2-inchBlock.
Heat oil in a skillet. Cook chicken, onion, chili powder, cumin and oregano, painted white for chicken.
Stir in vegetables and juices to a boil. Reduce heat and simmer for 10 minutes.
Add the beans (including bean liquid) and mix well. Cover and simmer for 10 minutes, stirring occasionally cooking. Serve over rice.
=> Mexican Chicken Recipe: Arroz con Pollo (chicken breastRice)
It is a very traditional Mexican food can be quickly and tastes fantastic!
1 / 2 cup olive oil
1 / 4 cup tomato sauce
1 frying chicken, cut into pieces
1 / 8 c. teaspoon powdered saffron
1 small onion, finely chopped
2-1/2 cups chicken broth
1 clove garlic, minced
1 cup uncooked rice
Salt and pepper to taste
Heat oil in a skillet. Sauté chicken on both sides.
Add onion and garlic and cook letMinutes.
Dissolve saffron in the soup. Add spices to the chicken in tomato sauce, salt and pepper. Cover and simmer for 20 minutes.
Add rice, mix well. Cover and simmer for 30 minutes, or until all liquid is absorbed and chicken is cooked.Mexican Chicken Recipes - Chicken Acapulco