MEXICAN CHICKEN (POLLO MEXICANO)

08.11.2008 | Author: Cook | Posted in Chicken
Find out how to cook MEXICAN CHICKEN (POLLO MEXICANO) in
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MEXICAN CHICKEN (POLLO MEXICANO)


Servings: 4
Ingredients: 

  • 1 ts Chilli powder
    • 

  • 2 tb Soft brown sugar
    • 

  • 2 tb Worcestershire sauce
    • 

  • 150 ml Chicken stock
    • 

  • 4    Skinless chicken breasts
    • 

  • 1 ts Celery salt
    • 

  • 2 tb Red wine vinegar
    • 

  • 3 tb Tomato ketchup
    • 

  • 3    Drops tabasco sauce
    • 

  • 150 ml Natural yoghurt
    •

Mix the chilli powder with the celery salt, brown sugar, red wine vinegar,
worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce.
Deeply score the chicken and arrange in a flameproof dish. Pour over the
chilli mixture, heat the grill to high and cook the chicken for 5 minutes.
Reduce the heat and cook for 10 minutes on each side. Baste the chicken
thoroughly with the chilli sauce and grill for a further 10 minutes or
until the meat is tender and the juices run clear.

Transfer the chicken to a warmed serving dish and spoon over any sauce from
the grill pan. Top each portion with a generous dollop of natural yoghurt.
Garnish with coriander or parsley sprigs and serve with a salad.

Calories: 240 per serving

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