Wednesday, 6 April 2016

Mexican Roasted Chicken with Mexican Salad

Mexican Roasted Chicken is good option to our chicken tikkas sometimes. Beautiful aromas of the spices and herbs will increase your appetite. This new dish will be a  family favorite.


Chicken- 1 whole chicken, cut into 10 pieces (approx 1 kg)

  • Jalapeno Sauce- 4 tbsp or (4 chillies + coriander paste)
  • Garlic paste- 2 to 3 tsp
  • Chili powder- 2 tsp
  • Oregano- 2 tsp
  • Oil- 1 tbsp
  • Vinegar- 1 tbsp
  • Salt- to taste

  • Wash chicken pieces and drain all water. Wipe the pieces with a kitchen towel.
  • Marinate chicken pieces with above mentioned ingredients for 6 to 24 hours. I keep in a deep freezer. 
  • While cooking, put out from the freezer before 1 hour.
  • Preheat your oven, grill or bake the chicken for 30-40 minutes on 200°C. Turn side in between.
  • Serve hot with salad. I served with Mexican Rice.

Mexican Salad:
  • Romaine lettuce, torned- 2 cups
  • Onion, sliced- 1 cup
  • Tomato, cubed- 1 cup
  • Yellow bell pepper, cubed- ½ cup
  • Carrot, peeled & cut julienne-  ½ cup 
  • Jalapeno Sauce- 2 tsp or (2 tsp chopped fresh or pickled Jalapeno peppers + some chopped coriander + garlic powder or finely chopped garlic)
  • White wine vinegar or fresh lime juice- 1 tsp
  • Extra virgin olive oil- 2 tsp
  • Cumin, coarsely crushed- ¼ tsp
  • Oregano- ½ tsp
  • Salt and pepper- to taste
Mix all ingredients in the bowl and toss with dressing. 
You can use also olives, cooked beans and cucumbers in this salad.

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