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Mexican Chicken

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This spicy Mexican-style dish is best served on a warm summer day, with a bottle of tequila and good company. The following recipe serves four people.


  • 1/2lb Cooked, diced chicken
  • 1 Jar of passata1
  • 1 Clove of crushed garlic
  • 1/2 tsp Wine vinegar
  • 1/2 tsp Oregano
  • 1/2 tsp Cumin
  • 1/2 tsp Hot chilli powder
  • Shredded lettuce
  • 4oz (or more) Grated cheese
  • 8 Tortillas


  • In a pan, mix the jar of passata, garlic, wine vinegar, oregano, cumin and chilli.

  • Bring to boil.

  • Add the chicken and simmer for 15-20 minutes.

  • Warm the tortillas in a preheated oven, gas mark 5 (375°F). The best way of doing this is to have the tortillas between sheets of baking foil. Alternately, warm the tortillas directly on the stovetop flame.

  • Serve with boiled rice, along with the shredded lettuce and grated cheese in bowls so everyone can help themselves.

1Passata is raw, peeled and blended tomatoes.

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