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Pollo Mexicana (Chicken Mexicana)
Pollo Mexicana (Chicken Mexicana) is a traditional Mexican recipe for a classic dish of chicken breasts in a chilli, bell pepper, walnut and tomato base that's topped with grated cheese before serving. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Chicken Mexicana (Pollo Mexicana).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesChicken RecipesFowl RecipesVegetable RecipesCheese RecipesMexico Recipes
Pollo Mexicana (Chicken Mexicana): A Mexican recipe for a dish of chicken breasts in a chilli, bell pepper, walnut and tomato base that's topped with grated cheese before serving.
Ingredients:
1 beefsteak tomato
2 onions
2 garlic cloves
75g walnut pieces
1 green bell pepper
1 red bell pepper
2 green chillies
2 tbsp vegetable oil
4 chicken breasts, skinned and boned
300ml chicken stock
1 tsp
chilli sauce
2 tbsp white wine vinegar
75g hard cheese (eg Monterey Jack or Cheddar)
salt and cayenne pepper, to taste
Method:
Cut a cross in the top of the tomato, place in a bowl and pour over boiling water. Leave for a few minutes to blanch then remove from the liquid and peel. Roughly chop the tomato and set aside.
Chop the onion, combine with the garlic an walnuts in a mortar or food processor and render to a smooth purée.
Halve the chillies and bell peppers and remove the seeds and membranes. Cut the peppers into chunks and shred the chillies into fine strips. Heat the oil in a large pan, add the chicken breasts and fry over high heat for 5 minutes per side. Remove from the pan, season with salt and cayenne pepper, then set aside.
Add the tomatoes, peppers, onion purée to the pan then pour over the chicken stock. Gently bring the mixture to a boil then season with chilli sauce, vinegar, salt and cayenne pepper. Reduce the heat then sit the chicken on top, cover the pan and simmer for 20 minutes, or until the chicken is cooked through and tender.
Coarsely grate the cheese then remove the lid from the pan and sprinkle the cheese over the chicken breasts. Re-cover the pan, turn off the heat and set aside for 5 minutes, or until the cheese has melted.
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