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Acapulco Chicken #2

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  • 1 tb Vegetable oil
  • 8 Boneless; skinless chicken thighs
  • 1 Onion
  • 2 Garlic cloves
  • 1 ts Chilli powder; (1 to 2)
  • 1 400 gram can chopped tomatoes
  • 175 ml Hot chicken stock
  • 1 400 gram can kidney beans; drained
  • 1/2 ts Dried oregano
  • 100 g Tortilla chips
  • Salt and pepper
  • Soured cream and coriander leaves; to garnish
  • Buttered rice to serve


1 Heat the oil in a large pan. Cut the chicken into large pieces and add to the pan.
2 Slice the onion and add to the pan. Crush in the garlic and cook for a few minutes until golden.
3 Add the chilli powder, stir-fry for 30 seconds and stir in the tomatoes, stock, kidney beans and oregano. Season, cover and simmer for 15 minutes until the chicken is tender.
4 Put the chicken in a serving dish and scatter over the tortilla chips. Top with a dollop of soured cream and sprinkle over a little extra chilli powder and some coriander leaves. Serve with a separate dish of rice.
Converted by MC_Buster.
Per serving: 521 Calories (kcal); 11g Total Fat; (18% calories from fat); 27g Protein; 83g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.