Mexican Chicken

About Mexican Chicken

Ingredients

• Boneless chicken breasts 500 gms
• Mexican seasoning – grind together
• Cumin seeds 1 tsp
• Red chilli flakes 2 tsps
• Dried oregano 1 tsp
• Marinade
• Salt to taste
• Garlic paste 2 tsps
• Oil 4 tsps
• Salsa sauce
• Black olives, pitted ½ cup
• Stuffed green olives ½ cup
• Medium tomato, finely chopped 1
• Tomato puree 5 tsps
• Spring onion greens, finely chopped 2 stalks
• Tomato ketchup 2 tsps
• Fresh coriander leaves, chopped ¼ cup
• Red chilli sauce 1 tbsp

How to Make Mexican Chicken (Stepwise Photos)

Method

1. Take chicken breasts in a bowl, add 2 tsps Mexican seasoning, garlic paste and salt and mix well so that all the breasts are well coated. Add 2 tsps oil and mix so that the chicken breasts do not stick to each other.
2. Heat 2 tsps oil in a non-stick frying pan, add the chicken breasts and cook for 5-7 minutes on low heat. Do not shake the pan or disturb the process. Flip the breasts and cook the other side similarly. Ensure that the chicken is completely cooked.
3. Roughly chop the green and black olives for the chunky salsa and put them in another bowl.
4. Add tomato, tomato puree, spring onion greens, tomato ketchup, remaining Mexican seasoning and coriander leaves and mix. Add salt and chilli sauce and mix again.
5. Transfer the chicken breasts on a serving plate and serve hot with chunky salsa.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps