This is the second time I post this recipe, but this is an improved version of my original recipe, so I hope you like it. Continue reading “Pozole Rojo (Red Pozole)”
It is snowing outside and I have been in my kitchen all morning doing this and that, well, I have been mainly cooking to be honest. I really love days like today, the weather is freezing, so it is nice to stay at home and do what you love the most and for me is cooking, so I put on my favourite music, today I fancied listening to so classic rap or hip-hop, so I am listening to Cypress Hill, yes! I do, sometimes, listen to that type of music and yes! My favourite song is their hit, “Insane in the mainbrain” LOL, I grew up with a brother that loves this type of music, so I guess I had to like it! But this doesn’t mean I love it.
Continue reading “Calabacitas Rellenas (Stuffed Courgettes) “
Sundays wouldn’t be Sundays without a nice, cosy and homely meal and these corn fed poussins are just perfect. Poussins are small chickens and I prefer to cook with them as they are ready in less time than a normal size chicken. Continue reading “Pollo al Horno en Mantequilla de Chile Ancho (Ancho Chilli Buttered Corn Fed Poussins)”
Hola lovely people! Yes, I know, What a lovely surprise this is! I haven’t post anything for a while, but I have been doing so many things, that I hardly had time to write. Anyway, I hope you are all ok and you are starting to enjoy the lovely weather, because the summer is now officially just around the corner!
Today’s recipe is inspired in my friend Nadim’s chicken thighs recipe, he is a very good cook and has two lovely recipes for chicken that are always a hit when we have a bbq, but I would say that my recipe is the Mexican version of his as I marinated the chicken thighs in Ancho chilli and other mexican spices. Continue reading “Pollo Marinado en Chile Ancho (Chicken Marinated in Ancho Chilli)”
Easter in Mexico is a very important holiday to gather with your love ones. Families gather to celebrate and spend time cooking, eating and having fun. Everybody helps with the cooking and that is one of the things that as an expat you miss the most, but I always try to celebrate with my little family here in London, just the way I would do it in Mexico with my mum, brother and sisters, so when Susy told me if I wanted to cook with her an Easter Feast, I thought it was a brilliant idea! Continue reading “Cooking Comadres Easter Feast”
Enchiladas Rojas are so popular in Mexico that you will find them in any Mexican restaurant, this is the type of dish that you could use to describe Mexican food: comforting, vibrant in colour, healthy, delicious, simple and use of chillies. In my family we always use dried Anaheim chillies to make the red sauce, but traditionally is made with guajillo chillies and these are the ones I used for these enchiladas. They can be filled with chicken, cheese or refried beans, I made mine with chicken, I find them more filling. Continue reading “Enchiladas Rojas (Red Enchiladas)”
Oh! My! What a day! I was so busy running around London with a terrible earache and sore throat that this evening I was completely and utterly spent. Luckily I had some chicken in the fridge that I bought from my local butcher and I cooked the cure for all pains, a Mexican chicken soup.
Caldo de Pollo is one of the most important dishes in my family, I remember as a child my dad would made a massive pot of it and we would eat it for days and my mum would say “Eat it all, it is full of vitamins!” and we were not allowed to leave a single bit. Continue reading “Caldo de Pollo (Mexican Chicken Broth) “
¡Hola! I have been away from posting recipes for a while, but today is a special day in Mexico, it is Día de la Candelaría, which is a catholic celebration and if you read my post about King’s Day when we do in Mexico Rosca de Reyes (King’s ring cake), you will know that today my daughter had the duty to make tamales as she was the one to find the little doll in the cake, so I though it would be a good idea to get her involved in cooking tamales and to teach her about our lovely traditions about mexican food. Continue reading “Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales)”
Today El inglés, aka the hubby, is at home, so I am cooking a nice cosy lunch for him, this is my mum’s easy and quick recipe for chicken and potatoe soup.
In my family my mum is the queen of quick and easy recipes, I remember when I was a child, when she didn’t want to cook, she used to do what she would called “comida de flojos” (lazy dinner) and this recipe used to be in her repertoire. So I hope you like it, as I said, it is a very easy recipe, but full of flavour and perfect for a winter day.
Makes 4 servings
Prep 30 min
Cook 20 min
- 2 chicken breasts
- 4 tomatoes
- 1 peeled onion cut in half
- 1 peeled garlic clove
- 1 tbsp tomato purée
- 4 cups unsalted chicken stock
- Salt to taste
- Pinch ground pepper
- Avocado slices
- Chopped coriander
- Fresh or Fetta cheese
- Dollop sourcream
- Place the chicken breasts, tomatoes, onion, chicken stock and garlic in a casserole dish, add salt to taste and a pinch of pepper and cook for 20 min approx or until the chicken is cooked.
- Take the chicken breast out, shred them and reserve.
- Peel the potatoes and cut them in medium chunks.
- Take the tomatoes, onion and garlic out of the casserole and place them in a blender, add the tomato purée and purée them until getting a sauce and smooth consistency.
- Place the tomatoe sauce back in the casserole and add the potatoes. Cook them for 5 min and add the shredded chicken.
- Cook the chicken with the potatoes on low heat for around 20 min or until potatoes are cook.
- Serve them in a bowl and garnish with avocado slices, chopped coriander, fresh or Fetta cheese and a dollop of sour cream.
There is no doubt that simple recipes are the best and this recipe thicks all the boxes. I haven’t found a more simple recipe to roast chicken in the oven like this one and the results are yummylicious (if there is such a word).
This chicken is not a Mexican recipe, but this is the way we roast chicken in my family and believe me, every time we do it, it finishes within minutes.
The star of the show is the paprika. Paprika is a spice made with chillies. In Spain it is known as a Pimentón. It is not as spicy as a ground cayenne pepper and it gives food a smoky flavour.
Prep 5 min
Cook 45 min approx
- 8 chicken thighs boned and skinned
- Salt to taste
- 6 tbsp paprika
- 2 tbsp pressed rapeseed oil
- Preheat the oven to 200 C or gas mark 6.
- Place the chicken thighs on an oven tray and add salt, pepper, paprika and oil.
- Make sure to massage the thighs with the ingredients.
- Place the chicken in the oven and roast for 45 min approx. or until the skin is crispy and the chicken meat falls off the bone.
- Serve it with Mexican rice and a cactus salad to make it into a Mexican meal, you can find both recipes here in my blog.
- You can always add garlic and thyme for more flavour.