A simple spicy Mexican style dish that delivers great results in very little time.
Author: Brian Grogan
Recipe type: Dinner
- 2 onions
- 2 red peppers
- 6 chicken breasts
- 250g of passata
- Juice of 1 lime
- 3 large cloves of garlic
- 2 tsp cumin powder
- 1 tsp coriander Powder
- 1 tsp cayenne powder
- 1 tbsp oregano
- 1 tbsp Tomato paste
- 1 tsp Worscestershire sauce
- 1 tsp brown sugar
- 2 dried smoked chillies (chipotle, pasilla de Oaxaca, etc)
- 4 tbsp of beer
- Hydrate the dried chillies in 200ml of warm water. Remove the stems and liquidise.
- Dice the chicken and marinate in the lime juice, garlic, spices, brown sugar, tomato paste, Worcestershire sauce, sugar, liquidised chillies and beer for 30 minutes to 24 hours. The longer the better.
- Sautee the onions and peppers at a high heat in a small amount of oil in a pan or wok. Cook until onions are soft and starting to brown.
- In another pan, fry the chicken in 2-3 tbsp peanut or vegetable oil at high heat until the outside begins to colour.
- Then add the rest of the marinade and deglaze the pan, adding more beer if necessary.
- Add the fried onion and peppers to the pan with the chicken.
- Add the passata.
- Simmer on high heat for five minutes and check the chicken to ensure it is cooked.
- Season with lime juice, salt and pepper as necessary and garnish with finely chopped coriander.
- Serve with rice. Alternatively, leave out the passata to make fajitas. Serve in tortillas with sour cream/creme fraiche, grated cheese, guacamole, lettuce, fresh coriander or anything else you fancy.