Mexican chicken fillet in a spicy sauce

Name: Mexican chicken fillet in a spicy sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Red peppers; 2 tablespoons sesame seeds; 2 dried chili peppers; 4 tomatoes; 1 banana; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 onion; 2 tablespoons oil; 100 g smoked bacon cubes; 500 g chicken breast; 1 zucchini; 1 chicken broth tablet; salt and pepper

A nice mexican recipe. The main course contains the following ingredients: poultry, red peppers, sesame seeds, dried chili peppers, tomatoes, banana, allspice, cinnamon, onion, oil, smoked bacon, chicken breast, zucchini, chicken stock and salt and pepper.

Ingredients

Kitchen Stuff

food processor
stir fry

Directions

Halve peppers, remove seeds. wok heating. Sesame seeds quickly roast, let cool on plate. Sprinkle for about 4 minutes in well-cooked wok peppers and chilli peppers. Extinguish with 1 dl of water. Repeat the pepper mixture in the bowl and leave to cool for about 10 minutes. Cross in tomatoes, immerse them in boiling water and skinn. Cut tomatoes into quarters, remove seeds and cut into pieces. Banana peel, cut into slices. In a food processor, blend the pepper mixture with tomato, banana, allspice, cinnamon and sesame into a smooth sauce.
Peel and chop onions. Heat in wok oil. Bake the bacon and onion gently for about 3 minutes. Add tomato sauce and simmer for approx. 5 minutes. Cut chicken fillet into coarse pieces. Wash and slice the courgette. Dab the bouillon tablet over the sauce, add 2-3 dl of water and heat the sauce. Place chicken and zucchini in sauce and simmer gently in about 15 minutes. Add water if necessary. Season with salt and pepper. Serve with hot tacos or tortillas.