Wednesday, 16 May 2012

Acapulco Chicken

I needed to make 3 chicken breasts feed 5 of us tonight, so this was a perfect recipe to compensate for the small amount of meat.  As usual I didn't have some of the ingredients needed for the recipe, though missing out the tortilla chips didn't affect the flavour. Thankfully I decided to taste the sauce before adding a second birds eye chilli. The dish was really fiery, but nicely so. Greek yoghurt cooled it down slightly for the children. I requested this recipe from a friend after she cooked it for me for dinner, I'm not sure where the recipe came from originally.

Serves 4
1 tbsp olive oil
8 boneless, skinless chicken thighs cut into chunks, or 4 chicken breasts
1 onion sliced
2 garlic cloves chopped
1-2 teaspoons of chilli powder
400g can chopped tomatoes
175 ml chicken stock
400g can kidney beans drained
half teaspoon dried oregano
100g tortilla chips
salt and pepper
soured cream and parsley sprigs, to garnish
cooked rice, to serve

Heat the oil in a pan, add the chicken, onion and garlic and cook for about 5 minutes until golden. Add the chilli and stir fry for 30 seconds, then add the tomatoes, stock, kidney beans and oregano, season with salt and pepper, bring to the boil, cover and simmer for 20 minutes or until the chicken is tender.
Transfer the chicken to a serving dish and sprinkle over the tortilla chips. Top with a dollop of soured cream, some parsley sprigs and a sprinkling of chilli powder. Serve with rice.


  1. Mm, this dish makes me want to..... go loco :)

  2. Cooking this this coming weekend...x

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