Tequila chicken parcels and roasted tomato salsa

The exotic flavours of this dish was inspired by the movie Frida.
 
tequila,chicken,parcels,salsa,mexican,nachos,recip

Recipe from: 28 December 2015
Preparation time: 1 hour
Cooking time: 35 min
 
 

Ingredients

 
  • FOR THE CHICKEN PARCELS:
  • 4
    chicken breast fillets
  • 45
    ml
    olive oil
  • 5
    ml
    grated lime or lemon zest
  • 1
    clove garlic, crushed
  • 45
    ml
    tequila
  • pinch of ground chilli powder
  • 2
    ml
    ground coriander
  • 1
    ml
    ground cumin
  • 5
    ml
    fresh oregano or 2ml dried
  • 16 - 20
    sweetcorn husks
  • fresh coriander, plus extra to serve
  • roasted tomato salsa, to serve
  • nachos, to serve
  • ROASTED TOMATO SALSA:
  • 4
    ripe tomatoes
  • 1
    red pepper
  • 1 - 2
    red chillies
  • 1
    medium-sized onion, quartered but skin left on
  • 25
    ml
    olive oil
  • 2
    cloves garlic
  • 5
    ml
    ground cumin
  • 2.5
    ml
    dried oregano
  • 2.5
    ml
    smoked paprika
  • 1
    ml
    dried crushed chillies
  • 5
    ml
    cocoa powder
  • 5
    ml
    vinegar
Servings: Change Serving
 
 

Method

 
Tequila chicken parcels

Slice the chicken fillets into small, thin strips and put them into a sealable plastic bag. Add the olive oil, zest, garlic, tequila, chilli powder, coriander, cumin and oregano. Massage the chicken and leave to marinate for a few hours or overnight.

Soak the sweetcorn husks in cold water for 15-30 minutes. Drain well.

Lay the husks out flat on a clean surface. Overlap two pieces of husk (three if they are small). Put a spoonful of the chicken mixture into the middle of the husk. Add a few sprigs of coriander.

Fold the husks over the filling. Use strips of husk or string to tie the ends to form a cracker shape.

Put the parcels into a steamer, or put a small inverted bowl into a saucepan of simmering water and balance a plate on top. Put the parcels on the plate, cover with the lid and steam for 10-15 minutes.

Serve
hot with roasted tomato salsa (recipe below). Garnish with coriander and eat with nachos.

Roasted tomato salsa
Put the tomatoes, peppers, chillies and onions onto a baking tray and grill until the skins of the tomatoes and peppers are charred. Turn the ingredients over during roasting.

Remove and discard the charred skins and pips from the ingredients and put in a bowl.

Heat the oil in a saucepan. Add the garlic and spices and cook for a minute, then add the remaining ingredients. Blend using a stick blender or food processor. Season to taste. Serve as an accompaniment.


Text and image source:  Ideas magazine.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: salsa  |  mexican  |  chicken  |  nachos  |  recipes
 

NEXT ON FOOD24X

Curried tuna macaroni cheese

2014-03-07 15:07
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Talking About

Low carb recipes

Latest low carb high fat recipes.

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.