Acapulco Chicken Recipe
- 1 Tbsp. Vegetable oil
- 8 x Boneless, skinless chicken thighs
- 1 x Onion
- 2 x Garlic cloves
- 1 tsp Chilli pwdr, (1 to 2)
- 1 x 400 gram can minced tomatoes
- 175 ml Warm chicken stock
- 1 x 400 gram can kidney beans, liquid removed
- 1/2 tsp Dry oregano
- 100 gm Tortilla chips
- Salt and pepper
- Soured cream and coriander leaves, to garnish
- Buttered rice to serve
- 1 Heat the oil in a large pan.
- Cut the chicken into large pcs and add in to the pan.
- 2 Slice the onion and add in to the pan.
- Crush in the garlic and cook for a few min till golden brown.
- 3 Add in the chilli pwdr, stir-fry for 30 seconds and stir in the tomatoes, stock, kidney beans and oregano.
- Season, cover and simmer for 15 min till the chicken is tender.
- 4 Put the chicken in a serving dish and scatter over the tortilla chips.
- Top with a dollop of soured cream and sprinkle over a little extra chilli pwdr and some coriander leaves.
- Serve with a separate dish of rice.
vegetable oil, chicken, onion, garlic, chilli pwdr, gram, chicken, kidney beans, oregano, tortilla chips, salt, cream, buttered rice
Taken from cookeatshare.com/recipes/acapulco-chicken-62280 (may not work)