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Mexican Acapulco Chicken

What's The Big Idea?

Not sure how authentic this recipe is - looks to me like a sort of "pseudo-Texmex" idea, but it works and is delicious, so who cares?! Easy to prepare, the kids love it and it goes down a treat with some plain boiled rice and an ice cold Corona! Enjoy!

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Shopping List

Here's the list of what you need:

  • 2 tablespoons vegetable oil
  • 1lb 4oz (575g) chicken meat, cubed
  • 1 large onion, peeled and finely sliced
  • 2 cloves garlic, minced
  • ½ - 1 teaspoon crushed dried red chillies
  • 1 x 400g tin chopped tomatoes
  • 6 fl oz chicken stock
  • 1 x 400g tin kidney beans
  • ½ teaspoon dried oregano
  • 3½ oz tortilla chips
  • Small carton sour cream

What To Do

  • Heat the oil in a flame-proof casserole or wok. Fry the chicken, onion and garlic for 5 minutes
  • Add the chillies, fry for a further 30 seconds, and then stir in the tomatoes, stock, kidney beans and oregano
  • Bring to the boil, reduce the heat, cover and simmer for 20 minutes
  • Transfer to a serving dish. Sprinkle with tortilla chips and sour cream

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