Total Time
45mins
Prep 10 mins
Cook 35 mins

A Mexican-style Chicken dish with red, green and yellow capsicum, tomatoes, chillies, garlic, walnuts and cheese, served with steamed rice. Adapted from an International Masters 'recipes for pan and wok' recipe card, for the 2005 Zaar World Tour. 75g = 3 ounces; 300ml = 1/2 pint.

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

I server=d this for dinner tonight along with some red bean rice and we really enjoyed it. I did omit the nuts, just for our personal tastes but the remainder of the recipe sayed intact. This was actually very easy to put together and quite impressive! Thanks for a tasty dinner! made for aussie Swap :)

~Leslie~ October 28, 2008

To speed things up a bit, I used a small can of plum tomatoes instead of the fresh and only used red bell pepper, and used one jalapeno pepper, seeded and finely chopped, this is quite a different but very flavorful chicken recipe, we enjoyed this for dinner tonight! thanks bluemmon!...Kitten

Kittencal@recipezazz March 13, 2006

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