Mexican Chicken

A great recipe for chicken with corn for those who appreciate variety. Mexican cuisine in general is famous for its extraordinary sharpness. Agree, not everyone likes spicy dishes. Therefore, this Mexican chicken, at your request, can become less spicy. The culinary recipe requires the mandatory presence of hot chili pepper, but this pepper can either not be added, or find a less spicy substitute for it. As a result, the food turns out even more delicious (in my opinion, I don't really like spicy at all).

Milada

The author of the recipe

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Composition / ingredients

Servings:

Chicken legs

Onion

Olive oil

Tomatoes (canned)

400

Corn (frozen)

125

Ground hot pepper

Tomato paste

Ground coriander

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 18 g

Fats 33 % 10 g

Carbohydrates 7 % 2 g

167 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 50 min

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Pour olive oil into a frying pan, heat it, put chicken legs (without thighs). Fry well until golden brown, salt. Remove the chicken from the pan and now begin to fry the onion cut into half rings. Pour coriander and chili pepper, fry for three minutes until the delicious smell goes for a walk in the kitchen. It's the turn of canned tomatoes – we cut them and pour them into the onion along with the juice from the jar. Simmer a little, then put the tomato paste. When our mixture starts bubbling, we lower the chicken legs into it and simmer for twenty minutes. Pour in the corn and keep it on the fire for another four minutes. Season with pepper. Such food is good in company with various side dishes: boiled rice, mashed potatoes, pasta.