Mexican-Style Chicken

• 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

1. 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.
2. 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.
3. 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.

tomatoes, onions, garlic, red capsicum, green capsicum, green chilies, vegetable oil, chicken, salt, cayenne pepper, chicken, chili sauce, white wine vinegar, cheddar cheese

Taken from www.food.com/recipe/mexican-style-chicken-139503 (may not work)