This is a contribution by Manuel Ramirez, who shares delicious Mexican recipes that are very easy to prepare.
material:
- 1 red onion slice
- 4 cloves garlic
- 4 chicken pieces
- 8 cooked tomatoes without skin **
- Cut 1/4 small mushroom into quarters
- 1/2kg.cooked peas
- A few chopped basil leaves
- flour
- pepper
- salt
- Olive oil
- 4 chipotle chiles with adobo sauce
Preparation:
Pour olive oil into the pot. Once hot, add the sliced onion along with the minced garlic and fry until slightly brown. Meanwhile, dip the chicken in flour, and when the onions are ready, add them to the pan and fry.
Once it’s slightly cooked, add the skinless tomatoes to the pot and crush them slightly. Add a little salt and pepper to taste and simmer for about 10 minutes.
When it starts to boil, add the chopped chipotle peppers, mushrooms, peas, and basil and let stand until the chicken is cooked through, about another 10 minutes.
It can be served with white rice.
** The word tomato comes from the Nahuatl language cictori, navel and Tomatotle, tomato, or belly button tomato. Tomatoes were already cultivated as early as 700 BC in Mexico and ancient Peru before the formation of the Inca Empire.
Interestingly, note that the word tomato comes from the Nahuatl language. TomatotleIn south-central Mexico, tomatoes are known as “jitomates” and tomatillos, or green tomatoes, are called tomatoes (Physalis ixocarpa).
