Mexican Chicken

50 min


4 people


  • Chicken breast - 0.500 kg
  • Red bell pepper - 1 pc.
  • Carrots - 2 pcs.
  • Onions - 1 pc.
  • Garlic - 2 cloves
  • Canned corn - 1 can
  • Tomato paste - 2 tbsp (you can use the ROSSO sauce - the recipe is in the group)
  • Vegetable oil - 2 tbsp.
  • Salt
  • AllSpiceWorld seasoning “Mexican Taco” - 1 tablespoon,
  • Dill

Method of preparation

Cut chicken into medium-sized cubes.

Dice carrots, and slice onions in half rings.

Pour a small amount of vegetable oil into the pan, heat well and add the carrots with onions. Three minutes later add bell pepper. Stew vegetables lightly for 8-10 minutes until onion is translucent.

Add chicken pieces to vegetables, continue to fry for another 10-12 minutes, stirring slightly.

Pour 250 g of water into a separate bowl and add 2 tablespoons of tomato paste (or 200 g of ROSSO sauce). Mix well.

Open canned corn, drain the liquid, add the corn to the pan, add 1 hour spoon of ASW “Mexican Taco” seasoning, salt and mix.

Pour the tomato juice, prepared in advance, cover with a lid, reduce heat to a minimum and leave to simmer for 30-40 minutes. Five minutes before end of cooking, add finely chopped dill, crush 2 cloves of garlic and 1 teaspoon of seasoning.

Mexican chicken is best served with simple side dishes, such as potatoes, rice or pasta, all mixed together.

Enjoy your meal!

All Spice World