Mexican Chicken (pollo Mexicano)
Serves:
Ingredients:
1
ts
Chilli powder
2
tb
Soft brown sugar
2
tb
Worcestershire sauce
150
ml
Chicken stock
4
Skinless chicken breasts
1
ts
Celery salt
2
tb
Red wine vinegar
3
tb
Tomato ketchup
3
Drops tabasco sauce
150
ml
Natural yoghurt
Method:
Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce.
Deeply score the chicken and arrange in a flameproof dish.
Pour over the chilli mixture, heat the grill to high and cook the chicken for 5 minutes.
Reduce the heat and cook for 10 minutes on each side.
Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear.
Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan.
Top each portion with a generous dollop of natural yoghurt.
Garnish with coriander or parsley sprigs and serve with a salad.
Calories: 240 per serving