Chicken in a mexican sauce, served with rice
This is a basic mexican chicken recipe for everyday, perfect for those nights when looking for a dish that is undeniably Mexican while still being economical and easy to make.
Recipe for mexican chicken with rice and sauce:
Ingredients for the chicken in mexican sauce:
4 chicken legs
salt, as needed
1/2 green bell pepper, diced
one onion cut in halves
2 garlic cloves
2 medium tomatoes, diced
2 chili peppers, serrano (hotter) or jalapeno (milder)
2 teaspoons ground black pepper
fresh cilantro to taste or use the dry one if the former is unavailable
oil as needed
Ingredients for the white rice:
2 cups rice
1 garlic clove
1/2 green bell pepper
1 celery stalk
half an onion, chopped
2 tablespoon oil
1 dry cube of chicken broth
Procedure:
First for the chicken in sauce, boil chicken legs in salted water with the half the onion for about 45 minutes. Reserve the chicken legs and the boiling water, separately.
Next start cooking the tomatoes, chile; when they are cooked, put in blender and liquefy tomatoes chile, garlic, pepper and cilantro; add a little salt with a little of the water used to boil the chicken.
Cook the onion, green peppers and fry all the ingredients up until the peppers are soft.
After this you put in the cooked chicken legs and cook everything together for about 15 minutes.
Now the rice: using a high wall skillet, cook the rice with 2 tablespoons of oil and a bit of water, covered over high heat for about 5 minutes and then add the chopped onion, chopped green pepper and chopped celery, also add minced garlic and a pinch of salt. Lastly add the chicken broth into which we had boiled the chicken legs, about 3 cups. Mix in a cube of seasoned chicken broth, and allow everything to cook for 20 minutes until the rice is cooked and the water has been absorbed by the rice, it is important that you cover with a lid over the rice while cooking it.
Serve the chicken topped with its sauce, with the rice on the side...
Enjoy your meal!
4 chicken legs
salt, as needed
1/2 green bell pepper, diced
one onion cut in halves
2 garlic cloves
2 medium tomatoes, diced
2 chili peppers, serrano (hotter) or jalapeno (milder)
2 teaspoons ground black pepper
fresh cilantro to taste or use the dry one if the former is unavailable
oil as needed
Ingredients for the white rice:
2 cups rice
1 garlic clove
1/2 green bell pepper
1 celery stalk
half an onion, chopped
2 tablespoon oil
1 dry cube of chicken broth
Procedure:
First for the chicken in sauce, boil chicken legs in salted water with the half the onion for about 45 minutes. Reserve the chicken legs and the boiling water, separately.
Next start cooking the tomatoes, chile; when they are cooked, put in blender and liquefy tomatoes chile, garlic, pepper and cilantro; add a little salt with a little of the water used to boil the chicken.
Cook the onion, green peppers and fry all the ingredients up until the peppers are soft.
After this you put in the cooked chicken legs and cook everything together for about 15 minutes.
Now the rice: using a high wall skillet, cook the rice with 2 tablespoons of oil and a bit of water, covered over high heat for about 5 minutes and then add the chopped onion, chopped green pepper and chopped celery, also add minced garlic and a pinch of salt. Lastly add the chicken broth into which we had boiled the chicken legs, about 3 cups. Mix in a cube of seasoned chicken broth, and allow everything to cook for 20 minutes until the rice is cooked and the water has been absorbed by the rice, it is important that you cover with a lid over the rice while cooking it.
Serve the chicken topped with its sauce, with the rice on the side...
Enjoy your meal!
