Plat
Pollo a la Mexicana
40 minPour 4Nutri-Score B€€
B
40 min
40 minPollo a la Mexicana
ce qu’il vous faut
Ingrédients
chicken (cut into pieces)Viandes800 g
paprika (ground)Épices5 g
black pepper (ground)Épices2 g
garlic powderÉpices5 g
chicken bouillon (powder)Épicerie8 g
tomatoes (for the salsa)Fruits et légumes2 morceaux
onion (quarter for the salsa, rest diced)Fruits et légumes1 morceau
garlic cloves (peeled)Fruits et légumes2 morceaux- tomato bouillon (powder)Épicerie15 ml
waterAutres360 ml
jalapeños (sliced)Fruits et légumes2 morceaux- cilantro (freshly chopped)Fruits et légumes15 g
salt (to taste)Épices3 g- oil (for frying)Épicerie30 ml
par portion
Nutrition
330kcal
- Glucides
- 8 g
- Protéines
- 41 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Blender
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Season the chicken
- Season the chicken to taste with paprika, black pepper, garlic powder and chicken bouillon.
- Mix well so the seasoning coats every piece.
- Étape 2
Blend the salsa
- Blend the tomatoes, onion, garlic cloves, tomato bouillon and water until smooth.
- Étape 3
Cook the chicken
- Fry the seasoned chicken in a hot pan until cooked through.
- Étape 4
Add the vegetables
- Add the diced tomatoes, onion and jalapeños to the chicken.
- Mix well, cover and cook on low-medium heat.
- Étape 5
Add the salsa and simmer
- Pour in the blended salsa and add the freshly chopped cilantro.
- Cover again and let it boil.
- Taste and add salt if needed.
- Étape 6
Serve
- Serve with rice.