Hen, Pepper, Tomatoes, Chili, Chick, Tortilla

Mexican chicken

Ingredients

Servings 4 servings
  • salt
  • 2 sprigs of basil for garnish
  • a quarter of a chili pepper
  • olive oil - 4 tbsp.
  • 150 ml dry white wine
  • 4 tortillas
  • 600 g chicken fillet
  • 2 fleshy tomatoes

Cooking

Step 1

Cut the chicken fillet into 4 parts, salt, pepper, fry in 3 tbsp. l. olive oil on both sides until golden brown, 8 minutes. Blanch tomatoes, chili peppers for 2 minutes, remove the stalks, peel, chop in a blender. Add wine, stir. Pour the fried chicken pieces with the resulting sauce and simmer under the lid for 8-10 minutes, until tender. Heat the tortillas in a separate pan in the remaining olive oil. Serve fillets on tortillas, garnished with basil. Serve the rest of the sauce separately.

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