Spicy Mexican chicken

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Prep time:

Cook time:

Serves: 4

By MaureenMLove



  • 100ml chicken stock

  • 1 large onion

  • 1 tin chopped tomato

  • 1 chicken quartered

  • 1 tsp paprika

  • 2 tbsp sour cream (to serve)

  • 1 clove garlic

  • 1 tsp chilli powder

  • 1 bag tortilla chips (to serve)

  • 1 tin tinned kidney beans (drained)


<ol> <li>Chop onion roughly and add to a pan with chicken.</li> <li>Cook until chicken is browned and onion and garlic soft.</li> <li>Add paprika and chilli power and stir for 30 seconds.</li> <li>Add chicken stock and tomatoes, bring to the boil. Then, cover and simmer for 25 minutes.</li> <li>Serve with rice, topped with sour cream and tortilla chips.</li> </ol>

Handy Hint

<p>If the cooking sauce starts to reduce too much, add a small amount of water.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Chicken

  • Low fat

  • Kids can help

  • Can Freeze

  • mexican

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  • MaureenMLove 17/09/10 18:31

    simple dish, packed with flavour. Easily adjusted for depth of heat.