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  • Acapulco Chicken

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    Acapulco Chicken
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Vegetable oil
    • 8 x Boneless, skinless chicken thighs
    • 1 x Onion
    • 2 x Garlic cloves
    • 1 tsp Chilli pwdr, (1 to 2)
    • 1 x 400 gram can minced tomatoes
    • 175 ml Warm chicken stock
    • 1 x 400 gram can kidney beans, liquid removed
    • 1/2 tsp Dry oregano
    • 100 gm Tortilla chips
    • Salt and pepper
    • Soured cream and coriander leaves, to garnish
    • Buttered rice to serve

    Directions

    1. 1 Heat the oil in a large pan. Cut the chicken into large pcs and add in to the pan.
    2. 2 Slice the onion and add in to the pan. Crush in the garlic and cook for a few min till golden brown.
    3. 3 Add in the chilli pwdr, stir-fry for 30 seconds and stir in the tomatoes, stock, kidney beans and oregano. Season, cover and simmer for 15 min till the chicken is tender.
    4. 4 Put the chicken in a serving dish and scatter over the tortilla chips. Top with a dollop of soured cream and sprinkle over a little extra chilli pwdr and some coriander leaves. Serve with a separate dish of rice.

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