Mexican Chicken
4 servings
35 minutes
Mexican-style chicken is a vibrant dish infused with the spirit of southern traditions. Its roots trace back to Mexican cuisine, where spices and fresh ingredients come together in a harmony of flavors. The tender chicken meat acquires an appetizing golden crust and is then simmered in white wine and meat broth, absorbing the depth of aroma. Sautéed mushrooms, tomatoes, and sweet peppers add richness and textural variety to the dish. Serving it on crispy croutons makes it even more exquisite. This dish pairs perfectly with a fresh vegetable salad and will adorn any table, impressing with its juicy flavor and the richness of Mexican gastronomic culture.
1
Fry portioned pieces of chicken in oil until golden brown. Then pour in white wine, meat broth, add tomato paste, and simmer until tender.
- Poussin (young chicken): 850 g
- Vegetable oil: 120 ml
- Dry white wine: 80 ml
- Meat broth: 200 g
- Tomato paste: 25 g
2
Grill fresh mushrooms and slice them thinly. Peel tomatoes from skin and seeds and fry them. Clean sweet peppers, coat in flour, salt, and fry in vegetable oil.
- Porcini mushrooms: 300 g
- Tomatoes: 200 g
- Bell pepper: 200 g
- Wheat flour: 20 g
- Salt: to taste
- Vegetable oil: 120 ml
3
Place the meat on fried croutons, arrange the garnish around in bouquets, and pour meat juice over it. It can be served with salad.
- Poussin (young chicken): 850 g
- White bread: 200 g
- Meat broth: 200 g
