I've never been to Mexico, but it is on my wish list for places to visit before I'm 30. I've tried several Mexican and Mexican inspired dishes but this, Ainsley Harriot's interpretation of Acapulco chicken is one of my favourites. All the traditional Mexican ingredients are in this dish; chilli powder, kidney beans, sour cream and tortilla chips.
The dish turned out to be deliciously spicy and tasty, and although I'm not the biggest fan of kidney beans, it complimented all the other ingredients well. I also think the tortilla chips added a crunchiness to the dish and it is perfect for this cold winter weather.
Here is how my Acapulco chicken turned out:
Sorry for the poor quality picture. I suggest that you add a good dollop of sour cream in the middle of the dish a la moi.
Recipe for Acapulco Chicken - Preparation - 10 minutes, Cooking Time 30 minutes
1 tablespoon vegetable oil
8 boneless skinless chicken thighs, cut into chunks
1 onion, sliced.
2 garlic cloves, chopped
1-2 teaspoons chilli powder ,extra for sprinkling
400g can chopped tomatoes
175ml chicken stock
400g kidney beans, drained
1/2 teaspoon dried oregano
100 tortilla chips
salt and pepper
soured cream and parsley sprigs, to garnish
cooked rice, to serve.
Heat the oil in a pan, add the chicken, onion and garlic and cook for about 5 minutes until golden. Add the chilli and stir fry for 30 seconds, then add the tomatoes, stock, kidney beans and oregano; season with salt and pepper, bring to the boil, cover and simmer for 20 minutes or until the chicken is tender.
Transfer the chicken to a serving dish and sprinkle over the tortilla chips. Top with a dollop soured cream, some parsley sprigs and a sprinkling of chilli powder. Serve with rice.
Nutrition notes per serving. Calories 596/protein 31g/ carbohydrate 52g/ fat 31g/ saturated fat 7g/ fibre 7g/ salt 1.95 g