Mexican Chicken
HomeRecipesMainsMexican Chook
Flour 60 g (2oz.)
seasoned with ½ teaspoon salt
and ¼ teaspoon chilli powder
Butter 60 g
Oil 2 tablespoons
Chicken portions 6 - 8 drum sticks
1 Onion finely chopped
1 Garlic clove crushed
Chicken stock 300 ml
Pepper ½ teaspoon
Cinnamon 1 teaspoon
Chilli ½ - 1 teaspoon
Ginger 1 teaspoon
Tomatoes, diced 1 400ml can
Tomato puree 1 tablespoon
Red wine 250ml
Cocoa 1 tablespoon
Butter ½-1 tablespoon
Brown sugar 1 tablespoon
Salt to taste

Coat the chicken pieces with the seasoned flour by shaking them up in a paper or disposable plastic bag.

Heat the butter and oil in the bottom of the pressure cooker and fry the chicken portions for a few minutes until they pick up some colour. Remove them to a holding bowl.

Add the onion and garlic to the pan juices. Cook until soft. A sprinkle of sugar helps the flavour!

Deglaze the bottom of the pan with the chicken stock. Return the part-cooked chicken. Season with the pepper, cinnamon, chilli powder and ginger. Add the tomatoes and the puree, the red wine and the cocoa/chocolate stirring constantly.

Put the lid on the pressure cooker and cook for about 10-12 minutes.

Melt the tablespoon of butter and stir in the cocoa powder to make some bitter chocolate.

Reduce the pressure in the cooker, remove the lid and lift out the chicken into a serving casserole. Thicken the sauce, by boiling for preference, or with cornflour if it‘s too runny, adjusting the salt to taste. Pour the sauce over the chicken pieces in the casserole, sprinkle brown sugar over the top.

Serve with rice. Have a spare bowl on the table for the bones.

modified from "Cookery Book" Housewives' League of South Africa. 2nd Ed

Cornflour is cornstarch to our North American readers!

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Last updated by: Webmaster , 18-Dec-2006 11:53 AM

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