Mexican Chicken

Mexican Chicken

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


  • Tortilla – 2 pcs.
  • Cloves – 10 pcs.
  • Onion – 1 pc.
  • Green chili pepper – 1 pc.
  • Lime – 1 pc.
  • Red bell pepper – 1 pc.
  • Green bell pepper – 1 pc.
  • Yellow bell pepper – 1 pc.
  • Chicken breast fillets – 3 pcs.
  • Cinnamon – 1 tbsp
  • Garlic cloves – 4 pcs.
  • Red kidney beans – 400 g
  • Fresh cilantro – 90 g
  • Sunflower oil – 3 tbsp
  • Salt – 1 pinch
  • Black pepper – 1 pinch


Preparation Spread sunflower oil in a deep pan. Add chopped garlic to the cold oil, and after a while of frying, add coarsely chopped onions to the pan.

Then add the diced bell pepper. Fry the vegetables over high heat, stirring, making sure the garlic doesn’t burn.

In a mortar, crush the cloves and mix them with 1 tablespoon of cinnamon.

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

Transfer the contents of the pan to a preheated ovenproof dish. Heat a clean 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 cilantro to the dish, mix. Cut the fried tortillas into pieces (triangles) and insert them into the dish.

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