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Mexican chicken stew

Mexican chicken stew


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We clean the thighs of any feathers, we cut them a little, we season them with salt and pepper to taste and we fry them in hot oil.

We take them out on a plate that we will cover with a lid.

In the meat oil, add the chopped onion, 1/3 cup of water and let it fry a little, then add the pepper and let it fry for about 2 minutes.

Add spices to taste, tomatoes with juice, water, mix and cover with a lid.

When it starts to boil, add the chicken (broken into strips with 2 forks), let it boil for about 5-8 minutes, then add the beans passed under a stream of water.

Let it boil for about 5 minutes, stirring occasionally, add the sausages cut into pieces and let it cook for about 2 minutes.


How to make mackerel stew

Fresh / frozen mackerel gutted, head and tail removed, cut in half lengthwise, then boiled in two, about 5-8 minutes, in a saucepan with boiling water and a pinch of salt.

After boiling and cooling, mackerel will be cleaned of bones and broken into strips, put in a waiting bowl.

Separately, in an adhesive pan / teflon, place olive oil (1 tbsp because mackerel is a fatty fish) he warmed it up, following red and green bell peppers, garlic cloves cut into thin strips, cover the pan with a lid, leaving everything to cook over low heat, stirring occasionally with a spatula (until the vegetables are soft), adding the juice from the boiled fish from time to time.

Cooking cream will be added over the soaked vegetables, following strips of mackerel, salt, pepper and thyme.

Everything will be left to one boil two, moderate heat, about 10-15 minutes, until it thickens the sauce.

Mackerel stew will be consumed with fresh bread, fresh spinach salad etc ..


Mexican chicken stew - Recipes

Fruit beans

The rustic and filling beans are surprisingly good with the fruit. This recipe from Mexican cuisine is called frijoles con frutas. If beans sound alarming, don't forget that tomatoes & # 8211 are a common ingredient in our beans & # 8211 are fruits too.

Ingredients

    1 medium to large pineapple apple with green peel, such as Granny Smith 1 lemon, juice 2 tablespoons sunflower oil 2 chopped onions 2 cloves chopped garlic 3 ripe tomatoes, fleshy, diced 1 teaspoon dried hot pepper powder or sauce Tabasco, or more, to taste 800 g fresh coriander borlotti beans for garnish

First the fruits are prepared. Peel a squash, grate it and squeeze the juice. Cut some beautiful pieces of core for decoration, and cut the rest into pieces. Peel the apples, cut them in half from an apple in the form of thin slices for garnish, and cut the rest into cubes. Put the fruits chosen for garnish in a bowl, sprinkle with lemon juice and mix. Cover the bowl with plastic wrap and set aside.

Heat the oil in a saucepan and cook the onion and garlic over medium-high heat until soft and slightly browned. Add the apple cubes and continue cooking, stirring frequently, until they begin to brown. Add the pineapple pieces and continue cooking for a few more minutes, stirring. Add the tomatoes and hot pepper powder or Tabasco sauce, and continue for 10-15 minutes, until the mixture has a sauce consistency.

Add the beans to the pan and mix well. Continue cooking on low heat for 5-10 minutes, so that the flavors have time to mix.

Season with salt to taste. Garnish the beans with the pineapple pieces and the apple slices set aside and with fresh coriander leaves. Serve hot. For a Mexican-style serving, the food is accompanied by wheat tortillas, plus a salad of vegetables.


Video: mexikanischer Tanz - México


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