Acapulco chicken
A vibrant bowl of Acapulco chicken with tender chunks of chicken in a rich red tomato sauce. The dish is topped with a dollop of soured cream and served alongside fluffy white rice and crisp golden tortilla chips, creating a colourful, hearty, Mexican‑inspired meal.
Equipment
- Large lidded casserole dish
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.