Chili chicken on fiery Mexico vegetables
easy
90 mins
90 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.2 kg)
- 7-10 Tbsp Salt
- 4 Onions
- 4-5 Tbsp Oil
- 1/4 l Vegetable broth (instant)
- 1 red chilli pepper
- 40 g Apricot Jam
- 7-10 Tbsp Sambal Oelek
- 1 Corn cob (canned)
- 300 g Tomatoes
- 1 jar(s) (425 ml; separation weight: 285 g) young corn
- 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
- 1-2 Garlic cloves
- 3-4 Tbsp Tomato-Chili-Sauce "Texicana Salsa"
- 1 TABLESPOON Butter or margarine
- 1 Spring onion
- 7-10 Tbsp Parsley
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken and season with salt inside and out. Tie the legs together with kitchen string. Peel onions and cut them into two quarters. Put 2 tablespoons of oil in a frying pan and place the chicken on top with the breast side down. Add onion quarters and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 11/4 hours. After approx. 30 minutes turn the chicken over and pour on 1/8 litre stock.
- 2
Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings.t Mix with jam and some Sambal Oelek. Spread the chicken with it for the last 15-20 minutes and fry until done. Cook the corn cobs in boiling salted water for about 20 minutes. Wash tomatoes, dab dry and cut into pieces. Drain vegetable corn and beans on a sieve. Peel garlic and chop finely. Cut the remaining onions roughly into cubes. Heat the remaining oil in a frying pan and fry the onions and garlic. Add tomatoes, braise briefly and deglaze with remaining stock and tomato chili sauce. Add some Sambal Oelek and salt and cook covered for about 5 minutes. Add corn and beans and simmer for another 5 minutes. Remove the corn cobs and cut into slices.
- 3
Cut the remaining onions roughly into cubes. Heat the remaining oil in a frying pan and fry the onions and garlic. Add tomatoes, braise briefly and deglaze with remaining stock and tomato chili sauce. Add some Sambal Oelek and salt and cook covered for about 5 minutes. Add corn and beans and simmer for another 5 minutes. Remove the corn cobs and cut into slices. Fry in hot fat until golden brown. Clean and wash spring onion and cut into fine rings. Pour frying stock from the chicken to the vegetables. Arrange chicken and vegetables on a deep plate. Sprinkle with spring onions and arrange with corn slices. Serve garnished with parsley
- 4
Fry in hot fat until golden brown. Clean and wash spring onion and cut into fine rings. Pour frying stock from the chicken to the vegetables. Arrange chicken and vegetables on a deep plate. Sprinkle with spring onions and arrange with corn slices. Serve garnished with parsley
Nutrition Facts
660 kcal
35 g
33 g
54 g
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