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)


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

Handy Hint

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

Additional Information

  • Can Freeze

  • Kids can help

  • mexican

  • Chicken

  • Low fat

  • Dairy Free

  • Nut Free

  • Egg Free

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  • MaureenMLove 17/09/10 18:31

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