Fried chicken à la Mexico

Name: Fried chicken à la Mexico
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 4 Onions; 1 (approx. 1.2 kg) ready-to-roast chicken; 7-10 Tbsp salt, pepper, 2-3 tablespoons of oil; 1/4 l Vegetable broth (instant); 1/2-1 red chilli pepper; 1-2 TABLESPOONS Apricot Jam; 2-3 (300 g) Tomatoes; 1 can(s) (425 ml each) Kidney beans and corn; 2 Garlic cloves; 4 TABLESPOONS Tomato and chilli sauce; 1 Corncob (tin); 1 TABLESPOON butter/margarine; 2 Spring onions

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

4 Onions
1 (approx. 1.2 kg) ready-to-roast chicken
7-10 Tbsp salt, pepper, 2-3 tablespoons of oil
1/4 l Vegetable broth (instant)
1/2-1 red chilli pepper
1-2 TABLESPOONS Apricot Jam
2-3 (300 g) Tomatoes
1 can(s) (425 ml each) Kidney beans and corn
2 Garlic cloves
4 TABLESPOONS Tomato and chilli sauce
1 Corncob (tin)
1 TABLESPOON butter/margarine
2 Spring onions

Directions

1
Peel and quarter 2 onions. Wash the chicken, dab dry and season. Spread with 1 tablespoon of oil. Fry with onions in a roaster in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 1/4 hours. Pour on half the stock after approx. 30 minutes. Wash, seed and chop the chillies. Mix chili and jam, spread on the chicken after about 1 hour
2
Wash and chop the tomatoes. Drain beans and corn. Peel and dice 2 onions and garlic, fry in 1-2 tbsp. hot oil. Deglaze with the rest of the stock and sauce. Reduce a little bit. Add tomatoes, beans and corn. Seasoning
3
If necessary, fry the pistons in slices in hot fat. Pour the chicken stock into the vegetables. Serve. Wash the spring onions and sprinkle over the vegetables in fine rings. Served with: roast potatoes