Fried Chicken a la Mexicana
2 servings
60 minutes
Mexican-style fried chicken is a bright and aromatic dish that reflects the passion of Mexican cuisine for rich flavors and spicy seasonings. The combination of chicken with beans and corn is a classic of Latin gastronomy. Spicy pepper adds zest, while ginger provides a light spiciness, creating a unique flavor balance. This dish is quick and easy to prepare: chicken legs and thighs are fried until golden brown and then stewed with vegetables, absorbing their juiciness and aroma. Fresh green onions are added at the end for freshness and an extra flavor note. It’s perfect for friendly gatherings, family dinners, or simply for those who want to enjoy a piece of sunny Mexico. It pairs wonderfully with rice, tortillas, or fresh salad.
1
Heat sunflower oil in a pan, adding salt, black and red ground pepper.
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: 1 teaspoon
2
Fry the chicken legs and thighs, dried with paper towels, until half-cooked.
- Chicken drumsticks: 2 pieces
- Chicken thighs: 2 pieces
3
Chop the sweet pepper into large pieces, drain the liquid from the canned corn and beans, and grate the ginger on a fine grater.
- Bell pepper: 1 piece
- Canned red kidney beans: 1 jar
- Canned sweetcorn: 1 jar
- Grated ginger: 1 teaspoon
4
Add pepper, beans, corn, and ginger to the chicken. Cover with a lid, reduce the heat, and simmer until cooked, stirring occasionally.
- Bell pepper: 1 piece
- Canned red kidney beans: 1 jar
- Canned sweetcorn: 1 jar
- Grated ginger: 1 teaspoon
5
At the end, add chopped green onions.
- Spring onion: 1 bunch
