Mexican Chicken and Spicy Potato Wedges

This is a fantastic “chuck and bung” recipe.  Literally chuck all the ingredients in the stone and bung in the oven!  It is YUMMY!!!

Mexican Chicken

4-5 Chicken breasts (skinless)

1 large or two small red onions

1 red pepper

1 green pepper

1 red chilli

2 cloves garlic

1 lime

1 jar of salsa

2 tablespoons sugar

Tin of tomatoes

Small jar tomato puree

Packet of Mexican spice mix -taco/ enchilada/ fajita (1 Tbsp reserved for potato wedges)

1 chicken stock cube

Sour cream and grated cheddar cheese to serve (optional)

Mexican Spiced Wedges

450g potatoes

1 Tbsp reserved Mexican Spice Mix

1 Tbsp olive oil

Method

  • Preheat oven to 220 (200 fan oven)
  • Wedge potatoes, place in Large Micro Cooker with a tablespoon water and microwave on high 10 mins. Drain and shake gently. Add spices and oil and mix to coat. Put on Medium Round Stone.
  • For the Mexican Chicken, slice the chicken and peppers into thin slices with Forged Knife on Flexible Cutting Mat. Chop onion and chilli with Food Chopper, crush garlic with Garlic Crusher, zest lime with Microplane and juice with Citrus Press. Open Tomato Puree with Smooth Edge Can Opener.
  • Place all the Mexican Chicken ingredients into a rectangular baker and cook for 15 mins.
  • Take out and stir and then put wedges in the oven. Cook wedges and Mexican chicken for 20 mins until chicken is cooked through and wedges golden and crisp.
  • Put cheese and sour cream in bamboo bowls to serve.

Susie Evans

Independent Director for the Pampered Chef

07854 241575

http://www.Facebook.com/Susie/PChef

http://www.pamperedchef.biz/susieevans

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Filed under Cheese, Chicken, Chilli, Citrus Fruits, Citrus Press, Food Chopper, Garlic, Garlic Press, Pepper, Potatoes, Stoneware

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