Mexican chicken

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6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (11)

6.00 chicken — pieces, large
salt and freshly ground black pepper
oil — for frying
1.00 onion — sliced
2.00 garlic — cloves, crushed
1.00 green pepper — deseeded and sliced into rings
5.00 ml cumin — ground
2.00 ml paprika
410.00 g evaporated milk
410.00 g red kidney beans — tinned, drained
15.00 ml fresh parsley — chopped
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Method:

Preheat the oven to 180 ºC (350 ºF). Season the chicken pieces with salt and pepper and fry in heated oil until brown on the outside. Arrange in an ovenproof dish. Sauté the onion, garlic and green pepper in a little oil until soft. Add the cumin and paprika and fry for another minute. Add the evaporated milk and simmer until the sauce thickens. Add the drained kidney beans and parsley. Pour the sauce over the chicken pieces and cover with aluminium foil. Bake for about 1 hour or until the chicken is tender and done. Serve with a salad and vegetables.
Serves 4-6.



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