Mexican Chicken

Mexican Chicken

When you scoop up a bit of this dish with a crispy tortilla, your taste buds will be in seventh heaven.


  • Tortillas – 2 pieces
  • Cloves – 10 pieces
  • Onion – 1 piece
  • Green chili pepper – 1 piece
  • Lime – 1 piece
  • Red bell pepper – 1 piece
  • Green bell pepper – 1 piece
  • Yellow bell pepper – 1 piece
  • Chicken breast fillets – 3 pieces
  • Cinnamon – 1 tablespoon
  • Garlic cloves – 4 pieces
  • Red kidney beans – 400 g
  • Fresh coriander – 90 g
  • Sunflower oil – 3 tablespoons
  • Salt – a pinch
  • Black pepper – a pinch


Heat sunflower oil in a deep frying pan. Add chopped garlic to cold oil, and after a moment of frying, add sliced onion. Then add diced red bell pepper. Fry the vegetables over high heat, stirring, being careful not to burn the garlic. In a mortar, crush the cloves and mix them with 1 tablespoon of cinnamon.

Slice the chicken breasts diagonally, season with salt and pepper, mix, and transfer to the pan along with the cloves and cinnamon (2 large pinches). Add finely diced green chili pepper and lime zest. Sauté and mix all the ingredients. Add lime juice, cover, and simmer until the lime juice evaporates. Add kidney beans, mix, season with salt and pepper, mix again.

Transfer the contents of the pan to a preheated ovenproof dish. Heat a clean frying pan, place a tortilla on it, being careful not to burn it (heat on both sides, repeat with the remaining tortillas). Remove the ovenproof dish from the oven, add 2 bunches of chopped coriander to the dish, mix. Cut the toasted tortillas into pieces (triangles) and insert them into the dish.

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