Acapulco chicken
This dish is a twist to a classic chilli con carni. It’s so quick to make and perfect for a midweek dinner.
What goes well with this dinner?
As it’s a simple dinner, serving this along side some plain boiled rice and tortilla chips is all that’s needed or how about little roast potatoes, both goes very well.
Acapulco chicken
Ingredients
- 1 tbsp vegetable oil
- 3 large chicken breasts, cut into bite size chunks
- 1 medium onion, quartered and thinly sliced
- 1 tsp garlic paste
- 1-2 tsp chilli powder
- 400 g chopped tomatoes (1 can)
- 250 ml chicken stock
- 1 tsp oregano
- pinch of salt and pepper
- ½ tsp cornflour, mixed in with 2 tsp of cold water
Optional
- 400 g kidney beans
Served with
- tortilla chips
- plain boiled rice
- soured cream dolloped on top
Instructions
- Heat the oil in a pan lidded pan, add the chicken, onion and garlic and cook for around 5 mins until golden.
- Add the chilli and fry for 30 seconds, then add the tomatoes, stock and oregano (and kidney beans if you are using them) season with salt and pepper and bring to a boil. Cover and simmer for 20mins until the chicken is tender.
- When cooked, stir in the cornflour and simmer for a few more mins until the sauce has thickened a little.
- Serve with a dollop of soured cream on top, boiled rice and tortilla chips.