Mexican Chicken (pollo Mexicano)

Recipe Ingredients

• 1.00 ts Chilli powder
• 2.00 tb Soft brown sugar
• 2.00 tb Worcestershire sauce
• 150.00 ml Chicken stock
• 4.00 Skinless chicken breasts
• 1.00 ts Celery salt
• 2.00 tb Red wine vinegar
• 3.00 tb Tomato ketchup
• 3.00 Drops tabasco sauce
• 150.00 ml Natural yoghurt

Recipe Directions

• Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce.


• Deeply score the chicken and arrange in a flameproof dish.


• Pour over the chilli 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 yoghurt.


• Garnish with coriander or parsley sprigs and serve with a salad.


• Calories: 240 per serving

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