Mexican Chicken

Mexican Chicken

When you sink your teeth into a crispy tortilla filled with this dish, your taste buds will be in 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 cilantro – 90 g
  • Sunflower oil – 3 tablespoons
  • Salt – 1 pinch
  • Black pepper – 1 pinch


Heat sunflower oil in a deep pan. Add chopped garlic to the cold oil, and after a while of frying, add chopped onions. Then add diced bell peppers. 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.

Season the sliced chicken breasts with salt and pepper, mix, and transfer to the pan along with cloves and cinnamon (2 large pinches). Add finely chopped 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 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 toasted tortillas into pieces (triangles) and insert them into the dish.

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