This recipe I found Tatiana leading «Delicious blog,» her great thanks for it :). I have been looking for new options for cooking chicken and this recipe I was very interested. Therefore a combination of the letters «Tex-Mex» in cooking dishes of the region designated «the US South — North of Mexico.» In fact, this «Texas-Mexico» and, as a rule, all these dishes are quite spicy. However, after a recent bad experience with chilli, after which I suffered two o’clock, I decided to use a Chilli only in dried form :). The level of sharpness you too can adjust to your preference. Chicken fillet turns out very juicy and flavorful, and refreshing salsa with tomato, cucumber and avocado perfectly complements the dish as a whole.
2 — 4 chicken fillets (total weight — 800 g)
50 ml of vegetable oil
Juice of half a lime
1 tablespoons apple cider vinegar
0,5 Art. l. chopped cilantro (replaced dill)
2 cloves garlic (minced)
a small red pepper (chopped)
0,5 teaspoons chili pepper (powder)
0,5 teaspoons cumin
Salt and pepper — to taste
1 medium ripe avocado
Half a small red peppers
1 clove garlic
1 tablespoons chopped cilantro (replaced dill )
0,5 salad onion
The juice of half a lime
salt — to taste
1 . For the marinade, mix all ingredients and put in a chicken, leave to marinate for a few hours, preferably overnight.
2. In a frying pan warm up 1 tablespoons of vegetable oil and fry the chicken breasts on both sides until golden brown. We shift the meat in the pan and send in a preheated 180 degree oven for 10 — 15 minutes.
3. To prepare the tomato salsa, avocado, onion and finely chopped cucumber. Garlic, cilantro and red pepper shred and add to the vegetables, pour the lime juice, salt to taste and stir. Ready chicken breast cover with foil and give for 5 minutes, then slice them and serve with salsa. As a supplement, you can submit yogurt.