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Mexican Chicken (Pollo Mexicano)



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  • Cooking Time: N/A

Mexican Chicken (Pollo Mexicano)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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


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

Serves:

4 Servings
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