Baked Chili Chicken
Baked Chili Chicken - Crunchy, melty, juicy and spicy—what's not to like?
Healthy, because
Even smarter
Nutritional values
Tomatoes provide lycopene, which protects cells and cardiovascular system because of its antioxidant properties. Chicken filet and cheese make the dish a protein starter. The spicy pods heat up circulation and metabolism properly.
The Mexicans call "Chilaquiles" - actually a leftover food - their culinary darling. One enjoys this dish for breakfast and in many variations, for example with fried eggs.
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 5 Tomatoes
- 11 ozs Chicken breasts
- salt
- 2 onions
- 1 bunch cilantro
- 3 Jalapeño (canned)
- 2 tsps Tomato paste
- 2 tsps Chili powder (Ancho)
- ½ cup Chicken broth
- 2 Tbsps vegetable oil
- peppers
- 2 handfuls Tortilla chip
- 3 ozs Manchego (or goat Gouda)
Kitchen utensils
Preparation steps
Using a sharp knife, make a crosscut incision on the bottom of each tomato. Cook briefly in boiling water.
Using a slotted spoon, remove tomatoes from boiling water, shock in cold water and peel. Cut tomatoes into quarters, scoop out the seeds and dice. Rinse chicken breast fillets, pat dry and let simmer for about 15 minutes in a little salted water.
Meanwhile, peel and chop onions. Rinse cilantro, shake dry and coarsely chop 1-2 stems. Reserve remaining cilantro for garnish. Drain jalapeños.
Puree diced tomatoes, onions, tomato paste, chili powder and broth in a food processor.
Heat the oil in a deep pot. Pour in the puree carefully and cook over medium heat for 5-7 minutes while stirring. Season with salt and pepper.
Break tortilla chips into pieces and add to sauce. Remove chicken pieces from the cooking liquid and cut into large pieces.
Pour sauce into baking dish. Evenly distribute chicken pieces in the baking dish. Grate cheese and sprinkle over chicken and sauce mixture. Bake in preheated oven at 225°C (stage 3-4 convection gas 200°C) (approximately 425°F/convection 400°F) until cheese is golden brown. Garnish with cilantro and serve.
