Pollo Mexico

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g chicken breast or beef
  • 2 bell peppers, green and red
  • 2 onion (s), red
  • 1 spring onion (s)
  • 1 clove garlic
  • 1 glass hot peppers (mildly spicy)
  • 1 piri piri from the glass
  • 1 can kidney beans
  • 1 can corn
  • 1 can tomato (s), peeled
  • 1 can tomato sauce (spicy pizza sauce)
  • 250 g rice
  • Salt water
  • 1 cup sour cream
  • some oil or clarified butter
  • salt and pepper
  • some parsley
Pollo Mexico
Pollo Mexico

Instructions

  1. Cut the meat into strips and the peppers into small pieces. Halve the onions and cut into coarse rings. Chop, press or slice the garlic. Core the peppers and cut into rings, core and finely chop the piri piri.
  2. Briefly rinse the kidney beans and corn in a colander. Cut the peeled tomatoes into pieces. Mix the sour cream with a little milk and 1/2 teaspoon salt until smooth. Finely chop the parsley. Cook the rice in salted water according to the instructions on the packet.
  3. Heat some oil or clarified butter in a large, non-stick pan. Sear the meat together with the garlic (possibly in two portions so that it does not boil in the meat juice) and season with salt and pepper. Take the meat out of the pan before it is completely cooked, otherwise it will get dry.
  4. Heat some oil in the pan again and fry the pepper pieces together with onions. After about 5 minutes add the tomatoes and the pizza sauce as well as the peppers and piri piri. After another 5 minutes add the corn and kidney beans and let simmer.
  5. When the pepper pieces have reached the desired degree of doneness, put the meat back in the pan and heat for 5 minutes while stirring.
  6. Serve with rice, add a dollop of sour cream and sprinkle with fresh parsley.

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