Mexican green chicken

 

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Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  onion, garlic, green chillies, red chillies, tomatoes, coriander,  thyme

At school, one class cooks this recipe for the next class to share and enjoy because the chicken takes 1 hour to cook.  This chicken is delicious served with Mexican Green Sauce.

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • plastic gloves
  • medium saucepan with lid
  • wooden spoon
  • serving bowls
  • serving spoons
Ingredients

  • 1 tbsp olive oil
  • 1 onion
  • 3 garlic cloves
  • ½  green chilli
  • ½  red chilli
  • 1 tsp dried oregano
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp white peppercorns
  • ½ cinnamon stick
  • 1 whole star anise
  • 2 whole cloves
  • 750 g skinless chicken thighs
  • 1 tsp paprika
  • 250 mL chicken stock
  • 3 ripe tomatoes
  • ½  tsp sea salt
  • a few sprigs of thyme
  • 1 400 g tin of kidney beans
  • ½ cup roughly chopped coriander
  • ½ cup roughly chopped parsley
What to do

  • Set out your ingredients.

Prepare the vegetables and chicken

  • Peel and finely chop the garlic.
  • Peel and finely chop the onion.
  • Wearing plastic gloves, deseed and finely chop the chillies.
  • Chop the tomatoes.
  • Roughly chop the coriander and parsley leaves.
  • Cut the chicken into bite-sized pieces.

Cook the vegetables and chicken

  • Heat the olive oil in the saucepan over medium heat. Add the onions and garlic and cook for 5–6 minutes, or until softened.
  • Add both the chillies, the oregano and all the spices except the paprika. Cook, stirring, for 1–2 minutes to release the flavours.
  • Add the chicken and paprika, turn to coat in the flavours, and cook for a few minutes on each side.
  • Add the chicken stock, tomatoes, salt and thyme.
  • Rinse the beans and add them to the saucepan.
  • Reduce the heat to low, cover with lid cook and for up to 1 hour.
  • Stir through the coriander and parsley and taste for seasoning before serving with Mexican Green Sauce.
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