Mexican Chicken
Mexican Chicken - A Central American classic with subtle, yet spicy flavors
Healthy, because
Even smarter
Nutritional values
Besides lots of taste, you get plenty of iron, necessary for the build-up of red blood cells, magnesium, important for good nerves and strong muscles, as well as zinc, which is essential for a fast reacting immune system.
For the chicken, you can also use canned tomatoes - this saves time and also produces an intense aroma.
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 149 mg |
Ingredients
- Ingredients
- 3 dried chili peppers
- 4 Tomatoes (about 300 grams)
- 2 onions (about 100 grams)
- 2 garlic cloves
- 1 oz Shelled peanut
- 1 oz almonds
- 1 pinch ground cloves
- 2 tsps ground cinnamon
- 3 Tbsps olive oil
- 1 ¾ cups Chicken broth
- 2 ozs Chocolate (70% cocoa)
- 1 tsp cocoa powder
- salt
- peppers
- 6 Chicken legs
- 2 tsps Sesame seeds
Kitchen utensils
Preparation steps
Remove seeds from chile peppers. Toast chiles in a heavy pan over high heat for 1 minute, stirring frequently.
Place chiles in a bowl, cover with hot water and soak for 30 minutes.
Rinse tomatoes, cut out stem ends, cut in half and squeeze out the seeds.
Lay tomatoes, skin side up, on a baking sheet and roast under a preheated broiler until the skin is black and peels back from the tomatoes. Remove tomatoes from the oven and remove skin.
Using an immersion blender or food processor, purée tomatoes and set aside.
Peel the onions and garlic and coarsely chop. Remove chiles from the water. Combine chiles with onions, garlic, peanuts, almonds, cloves and cinnamon. Purée the mixture.
Heat 2 tablespoons oil in a pan over high heat. Add the onion mixture and cook, stirring constantly, for 2 minutes.
Add the tomato purée and cook for 2 minutes, stirring frequently.
Place mixture in a pot. Add broth and bring to a boil. Reduce heat to medium and cook for 20 minutes.
Roughly chop the chocolate and add to onion mixture. After 20 minutes of cooking, add the cocoa powder to the onion mixture, stir and cook for another 5 minutes. Season with salt and pepper.
Rinse chicken, pat dry and season with salt and pepper. Coat roasting pan with remaining oil. Place chicken in roasting pan.
Bring the chocolate sauce to a boil and reduce heat to just keep warm. Ladle some of the sauce over the chicken. Cover roasting pan and place in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F/convection 325°F). Bake for 1 hour. Toast sesame seeds in a small, dry skillet. Serve chicken with the remaining sauce and sprinkle with sesame seeds.
