Mexican Chicken (Pollo Mexicano)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
chili powder
|
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 150 | ml |
chicken broth
|
*
|
| 4 | each |
chicken breasts
skinless |
|
| 1 | teaspoon |
celery salt
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 3 | tablespoons |
ketchup
|
|
| 3 | Drops |
red hot pepper sauce
|
*
|
| 150 | ml |
yogurt, plain
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
chili powder
|
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 1.5E+2 | ml |
chicken broth
|
*
|
| 4 | each |
chicken breasts
skinless |
|
| 5 | ml |
celery salt
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 45 | ml |
ketchup
|
|
| 3 | Drops |
red hot pepper sauce
|
*
|
| 1.5E+2 | ml |
yogurt, plain
|
*
|
Directions
Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and hot pepper sauce.
Deeply score the chicken and arrange in a flameproof dish.
Pour over the chili mixture, heat the grill to high and cook the chicken for 5 minutes.
Reduce the heat and cook for 10 minutes on each side.
Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear.
Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan.
Top each portion with a generous dollop of natural yogurt.
Garnish with coriander or parsley sprigs and serve with a salad.
