Mexican chicken - Mexikansk kyckling

MEXICAN CHICKEN
Mexikansk kyckling

In Mexico you never get tasteless, bland food. You flavour this colourful chicken dish to your liking.

4 servings

1 chicken, approx 2 lbs, or 2 lbs chicken parts

1 onion
2 tablespoons butter or margarine
salt, pepper
1 can crushed tomatoes, 14 oz
3 tablespoons tomato paste
½ chicken bouillon cube
cayenne
1 can corn, 12 oz
1 can red kidney beans, 14 oz
½ to 1 teaspoon dried oregano

Decoration:
avocado

Cut the chicken in pieces and remove the skin if you wish. Peel and chop the onion. Melt the fat in a frying pan and brown the chicken all around until coloured. Sprinkle with some salt and pepper and transfer to a pot.

Sizzle the onion for a few minutes, then blend it into the pot together with tomatoes, tomato purée, crumbled bouillon cube and cayenne. Let the chicken fry, covered, for about 30 minutes. Add corn, red kidney beans and oregano and fry for another 10 minutes or so. Flavour to taste and add more spices if necessary.

Serve on a plate, decorated with sliced avocado.

Enjoy!

Bella