Mexican chicken recipe

Name: Mexican chicken recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp Olive oil; 4 Chicken thighs, on the bone, about 150-200g each; 2 Garlic cloves, finely chopped; 300 ml (10.6fl oz) Chicken stock; 2 Red jalapeno chillies; 2 Red peppers, deseeded and cut into 8 pieces each; 50 g (1.8oz) Blanched almonds; 4 Spring onions, finely chopped; 1 Orange (juice of); 270 ml (9.5fl oz) Thick Greek-style yoghurt; 1 pinch Sea salt; 1 pinch Freshly ground black pepper; 4 handfuls Tortilla chips, to serve

Servings: persons

2 tbsp Olive oil
4 Chicken thighs, on the bone, about 150-200g each
2 Garlic cloves, finely chopped
300 ml (10.6fl oz) Chicken stock
2 Red jalapeno chillies
2 Red peppers, deseeded and cut into 8 pieces each
50 g (1.8oz) Blanched almonds
4 Spring onions, finely chopped
1 Orange (juice of)
270 ml (9.5fl oz) Thick Greek-style yoghurt
1 pinch Sea salt
1 pinch Freshly ground black pepper
4 handfuls Tortilla chips, to serve

1
Heat the oil in a flameproof casserole dish over a high heat.
2
Add the chicken thighs and cook, skin-side down, for 3-4 minutes, or until the skin has turned a lovely golden colour.
3
Turn the chicken thighs over, chuck in the garlic and cook for a further 30 seconds until fragrant.
4
Pour in the stock and bring to the boil.
5
Cover, reduce the heat to low and simmer gently for 20 minutes, or until the chicken is just cooked through and tender.
6
Meanwhile, heat a medium frying pan over a medium-high heat, then add the jalapeno chillies and red peppers.
7
Char them, turning occasionally, for 3-4 minutes or until they develop a few really blackened areas.
8
This will provide the lovely smoky flavour so typical of Mexican cooking.
9
Once cool enough to touch, skin and deseed the chillies and remove any really charred bits from the peppers.
10
Finely slice the pieces of pepper and the chillies.
11
Put the almonds into a food processor and pulse a few times.
12
You want the almonds to be fairly well ground, but still retain some chunky texture.
13
Bring the chicken back to the boil over a medium heat, then add the chillies, peppers, almonds, spring onions and orange juice and season with a really good pinch of salt and pepper.
14
Mix everything together so it is well combined and cook for 10 minutes.
15
Add the yogurt, reduce the heat to low and simmer gently, stirring occasionally, for afurther 10 minutes, or until the sauce is like a lovely thick soup.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp Olive oil, 4 Chicken thighs, on the bone, about 150-200g each, 2 Garlic cloves, finely chopped, 300 ml (10.6fl oz) Chicken stock, and more.

Yes, Mexican chicken recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!