CookEat Recipe
Chicken Saute Mexicaine
Chicken pieces browned in olive oil and finished with white onion, green pepper and crushed fresh tomatoes, with chopped parsley.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Have a poultry supplier prepare one tender chicken that weighed two and a half pounds before its head, feet and viscera were removed. Use that same whole prepared bird, neatly singed and wiped, and cut it into twelve pieces. Season with the teaspoon salt and half teaspoon ground black pepper. Keep raw chicken at 4°C or colder until cooking.
Step 2
Put the two tablespoons olive oil in a large ovenproof saute pan with one whole peeled garlic clove. Heat until the garlic becomes dark, then remove and discard the garlic.
Step 3
Add the chicken pieces beside one another and cook for about six minutes on each side, turning carefully, until browned.
Step 4
Peel one good-sized white onion. Seed one thick green pepper and cut both into half-inch pieces. Add them to the chicken and fry for about ten minutes, stirring and tossing frequently without burning.
Step 5
Peel and finely crush the two fresh tomatoes, add them to the pan and mix well. Cover and put in the oven for about twenty minutes as a guide. Continue until every chicken piece reaches at least 74°C in the thickest meat away from bone. Keep the covered contents cooking gently without catching.
Step 6
Arrange the chicken and all its vegetables and tomato sauce on a hot dish, sprinkle with a little freshly chopped parsley and serve promptly.
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