Mexican Chicken with Feta and Peppers
Ingredients
- Ingredients
- 3 Red chili peppers
- 2 Red Bell pepper
- 4 tomatoes
- ½ Eggplant
- 3 garlic cloves
- 1 large onion
- 200 grams Kidney beans (canned)
- 200 grams potatoes
- 4 Tbsps Corn oil (or peanut oil)
- ½ tsp cilantro
- 1 tsp Cumin
- 800 grams Chicken breasts (Cut into pieces)
- ½ l Vegetable broth
- cilantro (for garnishing)
- 125 grams Feta
- 2 Tbsps Crème fraiche
Preparation steps
Rinse and halve chile peppers, remove seeds and ribs, cut into thin strips. Rinse and halve bell peppers, remove seeds and ribs, cut into pieces. Blanch tomatoes in hot water, rinse in cold water and peel, chop. Rinse eggplant, pat dry and chop. Peel onion and garlic cloves, chop finely. Drain kidney beans. Peel potatoes and dice. Cut feta cheese into cubes.
Heat oil in a pan and saute onion and garlic for a few minutes. Add coriander seeds, cumin powder and chicken breasts and sear meat until golden brown on all sides. Add both peppers, tomatoes, potatoes, eggplant and kidney beans and saute briefly. Add broth and simmer, covered, for about 30 minutes, stirring occasionally. Season to taste. Add crème fraîche and sprinkle with feta cheese. Place into bowls and garnish with cilantro leaves. Serve.
