Mexican chicken

Recipe from: 2/27/2003 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • 125
    ml
    cake flour
  • 3
    ml
    salt
  • 2
    ml
    chilli flakes
  • 2
    kg
    chicken pieces
  • 25
    g
    butter
  • 25
    ml
    oil
  • 1
    onion, finely chopped
  • 1
    garlic clove, finely chopped
  • 5
    ml
    salt
  • 3
    ml
    freshly ground black pepper
  • 2
    ml
    cinnamon
  • 1
    ml
    cayenne pepper
  • 3
    ml
    sugar
  • 410
    g
    (1 can) whole peeled tomatoes
  • 250
    ml
    chicken stock
  • 1
    lemon, thinly sliced
  • 440
    g
    pineapple pieces, drained (optional)
 

Method

 
Mix the cake flour, 3 ml salt and chilli flakes and coat the chicken pieces thoroughly with this mixture.
Heat the butter and oil and fry the chicken pieces until golden brown.
Transfer to a shallow ovenproof dish and set aside.
Preheat the oven to 180°C.
Sauté the onion and garlic in the same pan until soft.
Add 5 ml salt, pepper, cinnamon, cayenne pepper and sugar and sauté for another 2 minutes.
Add the tomatoes, their juice and the stock and bring to the boil.
Simmer for 5 minutes.
Pour the sauce over the chicken.
Push the lemon slices and pineapple pieces among the chicken pieces, cover and bake for 45 minutes.
Remove the lid and bake for another 15 to 20 minutes or until golden brown on top.
 

Read more on: poultry  |  bake  |  sauté  |  shallow-fry
 

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