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Chicken with a Mexican-inspired salsa
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Chef :
BeckyChicken with a Mexican-inspired salsa
Yesterday I had an exceptionally early start to my day and by 2pm (Spanish lunch time) I was dangerously hungry and also very tired. So cooking time was a great way to unwind and relax.. and eat!! I made what I could with the ingredients I had at home - had Mexican salsa-related ingredients (onion, lime, cilantro, tomatoes) ans chicken too. The result was (happily) delicious. Here it is!!
Ingredient
Food ration :
2 servings
a few
cherry tomatoes
2
limes
1 bunch
fresh coriander (cilantro)
1 slosh
white wine
1/2 tsp
chilli flakes
1 piece
fresh ginger peeled and grated
1 clove
garlic
Cooking instructions
* Step 1
Chop onion and coriander and halve the cherry tomatoes
* Step 2
Heat some oil in a large pan. Add the garlic, ginger and chilli flakes
* Step 3
Add the chicken fillets
* Step 4
If you have more than fit in the pan, take the first batch out and reserve while cooking the next one. Add a little salt to the second batch
* Step 5
Once the chicken fillets are cooked and waiting on a plate (put the plate in a warm oven (80° is fine) so they don't go cold) add the rest of the ingredients to the pan. Squeeze all the juice from the limes and be generous with.the slosh of wine
* Step 6
And heat gently for ten minutes
* Step 7
When the tomatoes are soft, put the salsa in a bowl and put.the chicken fillets back in the pan
* Step 8
Add the salsa
* Step 9
Cover and leave over minimum heat for five minutes so that all the ingredients can share their flavours
* Step 10
This is what your chicken should look like after those 5 mins (if it looks different don't worry - it'll taste great!!)
* Step 11
I made some pasta too. Added a slosh of mild soy sauce, the chicken and some fresh coriander. Noodles or rice would work fine too. Hope you enjoy :-)
* Step 12
Heated up left-overs for my office lunch today!!
Note: if there is a photo you can click to enlarge it
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