Pollo con Chile y Miel - Mexican Honey Chicken
Honey is a common sweetener in Mexican foods, and this recipe combines with the mild heat in the rub to produce an easy lunch or evening meal.
PREP TIME: 15 min
COOK TIME: 25 min
COOK TIME: 25 min
SERVES: 2
Ingredients for the chicken
- 2 Chicken breasts
- 1 tsp Much Adobo About Nothing
- 1 tbsp olive oil
- 1 tbsp runny honey
- 1 tsp tomato purée
Ingredients for the peppers
- 1/2 green, red and yellow peppers, sliced
- 1/2 tsp Much Adobo About Nothing
- 1 tsp olive oil
- 1 tsp runny honey
Directions
- Pre-heat the oven to 180 ℃
- Mix together the Much Adobo About Nothing, olive oil, honey and tomato purée
- Rub the marinade mixture into the chicken breasts and leave for 10 minutes
- Place the chicken breast in the middle of the pre-heated oven for 20 minutes
- Meanwhile mix together all the ingredients for the peppers and and fry over a medium/high heat on the hob for 7/8 minutes
- When the chicken breasts are cooked, remove from the oven and allow to rest for 5 minutes
- Slice the chicken breasts and serve with the peppers and tortilla chips
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Annie M
Author