Mexican-style Chicken Braise
Padron Peppers These are usually served fried and whole - now and then you'll get a really fiery one. Substitute with green peppers and chilli if you can't find them
Heat the oil in a casserole and brown the chicken on all sides.
Add the onion and garlic, fry until golden, then add the padron peppers. Cook until everything is slightly caught and golden, then add the tomatoes, a glass of water and seasoning, cover with a lid and simmer for 20 minutes or until the chicken is cooked.
Adjust the seasoning and serve
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