Mexican chicken recipe

John Gregory-Smith
by   |   0 comments  |   Print recipe
Sign in to save recipe
Mexican chicken recipe

Serve this soup like dish immediately with tortilla chips on the side for a truly Mexican experience.

At a glance
  • Cuisine Mexican
  • Recipe Type Main
  • Difficulty Medium
  • Preparation time 15 mins
  • Cooking time 50 mins
  • Serves 4 people
  • 2 tbsp Olive oil
  • 4 Chicken thighs, on the bone, about 150-200g each
  • 2 Garlic cloves, finely chopped
  • 300 ml (10.6fl oz) Chicken stock
  • 2 Red jalapeno chillies
  • 2 Red peppers, deseeded and cut into 8 pieces each
  • 50 g (1.8oz) Blanched almonds
  • 4 Spring onions, finely chopped
  • 1 Orange (juice of)
  • 270 ml (9.5fl oz) Thick Greek-style yoghurt
  • 1 pinch Sea salt
  • 1 pinch Freshly ground black pepper
  • 4 handfuls Tortilla chips, to serve


  1. Heat the oil in a flameproof casserole dish over a high heat. Add the chicken thighs and cook, skin-side down, for 3-4 minutes, or until the skin has turned a lovely golden colour. Turn the chicken thighs over, chuck in the garlic and cook for a further 30 seconds until fragrant. Pour in the stock and bring to the boil. Cover, reduce the heat to low and simmer gently for 20 minutes, or until the chicken is just cooked through and tender.
  2. Meanwhile, heat a medium frying pan over a medium-high heat, then add the jalapeno chillies and red peppers. Char them, turning occasionally, for 3-4 minutes or until they develop a few really blackened areas. This will provide the lovely smoky flavour so typical of Mexican cooking. Once cool enough to touch, skin and deseed the chillies and remove any really charred bits from the peppers. Finely slice the pieces of pepper and the chillies.
  3. Put the almonds into a food processor and pulse a few times. You want the almonds to be fairly well ground, but still retain some chunky texture.
  4. Bring the chicken back to the boil over a medium heat, then add the chillies, peppers, almonds, spring onions and orange juice and season with a really good pinch of salt and pepper. Mix everything together so it is well combined and cook for 10 minutes.
  5. Add the yogurt, reduce the heat to low and simmer gently, stirring occasionally, for afurther 10 minutes, or until the sauce is like a lovely thick soup.

Also worth your attention:

More recipes from John Gregory-Smith

Book: Mighty Spice Cookbook