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Categories:
tomatoes onions garlic red capsicum green capsicum green chilies vegetable oil chicken salt cayenne pepper chicken chili sauce white wine vinegar Cheddar cheese
Viewed: 27 - Published at: 8 years agoIngredients
- 1 large firm tomatoes
- 2 onions
- 4 garlic cloves
- 75 g walnut pieces
- 1 red capsicum
- 1 yellow capsicum
- 1 green capsicum
- 2 green chilies
- 2 tablespoons vegetable oil
- 4 chicken breast fillets
- 1 pinch salt
- 1/4 teaspoon cayenne pepper
- 300 ml chicken stock
- 1 teaspoon chili sauce
- 1 -2 tablespoon white wine vinegar
- 75 g cheddar cheese, grated
Method
- Use a knife to cut a cross in the top of the tomato, place the tomato in boiling water for 30 seconds, peel the skin from the tomato and roughly chop the flesh; peel and chop the onions; peel the garlic; blend the onions, garlic and walnuts in a food processor.
- Deseed and chop the capsicums; wearing rubber gloves, deseed the chillies and cut into thin strips; heat the oil in a large, preferably non-stick pan or wok, add the chicken breast fillets and fry over a high heat for 5 minutes on each side, or until golden brown; remove the chicken from the pan and season with salt and half the cayenne.
- Add the tomato, capsicums, onion puree and chillies to the pan; add the stock and bring to the boil; add the chilli sauce, vinegar, salt and remaining cayenne; place the chicken on top, reduce the heat and simmer for 20 minutes; sprinkle the grated cheese over the chicken, turn off the heat and leave for 5 minutes, or until the cheese melts, then serve over steamed rice or with a vegetarian Mexican side dish such as Fried Mexican Capsicum & Potatoes Recipe #139465 or Mexican Bean Hotpot Recipe #139476.
