Ingredients:
1 large firm tomatoes
2 onions
4 garlic cloves
75 g walnut pieces
1 red capsicums
1 yellow capsicums
1 green capsicum
2 green chilies
2 tablespoons vegetable oil
4 chicken breast fillets
1 pinch salt
1/4 teaspoon cayenne pepper
300 ml chicken stock
1 teaspoon chili sauce
1 -2 tablespoon white wine vinegar
75 g cheddar cheese, grated
Directions:
Use a knife to cut a cross in the top of the tomato, place the tomato in boiling water for 30 seconds, peel the skin from the tomato and roughly chop the flesh; peel and chop the onions; peel the garlic; blend the onions, garlic and walnuts in a food processor.
Deseed and chop the capsicums; wearing rubber gloves, deseed the chillies and cut into thin strips; heat the oil in a large, preferably non-stick pan or wok, add the chicken breast fillets and fry over a high heat for 5 minutes on each side, or until golden brown; remove the chicken from the pan and season with salt and half the cayenne.
Add the tomato, capsicums, onion puree and chillies to the pan; add the stock and bring to the boil; add the chilli sauce, vinegar, salt and remaining cayenne; place the chicken on top, reduce the heat and simmer for 20 minutes; sprinkle the grated cheese over the chicken, turn off the heat and leave for 5 minutes, or until the cheese melts, then serve over steamed rice or with a vegetarian Mexican side dish such as Fried Mexican Capsicum & Potatoes Recipe or Mexican Bean Hotpot Recipe.
Servings: 4
Time preparation: 10 min.
Time total: 45 min.