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Mexican chicken

Recipe from: 7/7/1994 12:00:00 AM
Ingredients 11
Servings 6


  • 6
    large chicken pieces
  • salt and pepper
  • oil for frying
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 1
    green pepper, seeded and sliced into rings
  • 5
    ground cumin (jeera)
  • 2
  • 410
    Nestlé Ideal Evaporated Milk
  • 410
    red kidney beans, drained
  • 15
    finely chopped parsley


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.

Read more on: poultry  |  bake

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