Mexican chicken.

Method

1. 01

   Wash the chicken and cut into large portion pieces.

2. 02

   Cut the carrots and the onions with semi-rings.

3. 03

   Infuse a small amount of olive oil into the pan and lay out carrots with onions. Lightly roast vegetables for 5 minutes.

4. 04

   Add to the onions and carrots pieces of chicken, continue to roast for another 7-10 minutes, occasionally stirring.

5. 05

   In the bowl pour 250 grams of water and add 2 tablespoons of tomato paste. It's a good mix.

6. 06

   Open the canned corn, drain the liquid. Pour the corn into the pan, add black and red ground pepper, as well as salt. Stir it up.

7. 07

   Pour the previously prepared tomato juice, cover with a lid, reduce the fire to a minimum and leave to extinguish for 30-40 minutes. 5 minutes before cooking add finely chopped dill greens and squeeze out 2 cloves of garlic.

8. 08

   Serving chicken in Mexican is best with simple side dishes. Pasta and buckwheat will be optimal.

9. 09

   Tip: Try a delicious chicken goulash recipe as well.