Mexican Chicken

Category: Culinary recipes

Kitchen: mexican

Ingredients
A hen
Sauce:
Butter	250 g
Garlic	3 cloves
Onion	1 head
Tomato sauce (ketchup)	1 tbsp.
Meat broth (can be from a cube)	1/4 Art.
Vinegar	1/4 Art.
Sugar	1/4 Art.
Plum (cherry plum) jam	1/4 Art.
Salt	1 tsp
Water	1/2 tbsp.

Cooking method

Cut the onion into small cubes, crush the garlic, mix with the rest of the ingredients, bring to a boil.
Divide the chicken into pieces, roll in flour mixed with salt and pepper. Fry until golden brown.
Place the chicken in the rooster, pour over the sauce and simmer until tender.
It is better to take chicken NOT homemade! It can be solid, but what you need comes out of the "legs"!

Note

I'm not very strong in Mexican cuisine, so don't ask why it's called that. I know one thing, this recipe has been living in our family for many, many years. And most importantly, the most delicious in this dish is the sauce!

Sauce has been living separately from chicken for a long time. It is very good for pancakes with meat, potatoes, pasta.

Delicious! (i.e. bon appetit!) [/ color]

nut

My chicken, even 2, is already stewing, the sauce is awesomely tasty, I made it in double the size We will try in the evening Is the sauce supposed to thicken like that?

Stern

nut, is it really possible that a pound of butter was poured into two hens ?!

nut

Come on, 300 grams and enough - the toad strangled 500 to put it already prepared - very tasty

artisan

nut, glad you liked!!!!
The sauce will indeed thicken. And oil, maybe less, the chicken gives a lot of its fat. But for the first time, I think, it is necessary to cook according to the recipe, then you can already make adjustments for yourself.

Donchanka

Made a chicken according to your recipe, VERY tasty! But several questions about the sauce have ripened, you write that you use it for pancakes, pasta, etc. After boiling, my sauce is very liquid, for other dishes, you just thicken it with flour? or it turned out wrong with me. With chicken, it got thickened with me, but the impression is that it is less than yours, and the fat has separated separately from the sauce, you also succeed, or with my ingredients for the sauce, what's wrong?

artisan

I am very glad that I liked the chicken !!!
I don't know the reason, but I have a sauce that turns out thick in the finished chicken. sometimes the fat does flake off a little when the chicken is standing for a day. but it seems to me it's not scary. And for pancakes and other dishes, the sauce was never thickened with flour, although in principle it is possible. I just don't just bring it to a boil, but boil it for a while. It will thicken a little. But of course not like with the chicken. Therefore, I think, if the liquid consistency is confusing, but you like the taste, then it is quite possible to add a little refried flour, or another thickening component.

Hairpin

Mistress, well, take thanks for your chicken. Only I didn't have chicken, but two packs of legs and one of drumsticks.

Mexican chicken

The taste is really very unconventional. We liked!!!

P.S. Fried in an airfryer and stewed in a slowcooker.

artisan

Spire, I'm glad you tried it. You, of course, as always, with all sorts of bells and whistles! For those who try sweet meat for the first time, it really isn't usual. But I'm a maniac about this business .... I love sugar, even in meat!

Only you don't see the sauce. Didn't it work out enough? or he's downstairs. I love it with boiled potatoes!

Hairpin

Mistress, it's downstairs ... I have a 3.5-liter slowcooker (that saucepan, which is in the photo) ... Here it is down and down ...