Mexican baked

Submitted by enr on 09 Dec 2009
600 g chicken
1-2 onions
2 zucchini
4-5 tbsp tomato paste
1 dried chili pepper
300 g Cheddar cheese
4 Arab buns
3-4 tbsp olive oil
1/3 cube chicken broth
1 tsp oregano, cumin, sugar
salt, pepper
2 tbsp parsley
chili sauce
fresh onion sprinkling
# For toppings:
2 cucumbers
3 tbsp olive oil
3 tbsp vinegar
juice 1/2 lemon
2 tsp fresh coriander
Mexican baked
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Chop in small pieces and fry in heated olive oil. Add the diced zucchini. Chicken fillet cut into slices and put in a pan with tender zucchini and onions. Season with oregano, cumin, salt, pepper and sugar. Add tomato paste and dissolved in 100 ml water, chicken broth. Season with chopped chili pepper, chili sauce and chopped parsley. Arab covered buns stuffed with chicken and zucchini and rolled cigars. Cigars are placed on a baking tray and sprinkle with cheddar cheese. The dish is baked for about 10 minutes and served with a garnish of pickled cucumbers. Before presenting sprinkle with chopped onion. Pickled cucumbers: Cucumbers cut straw, sprinkle with salt, after 1 hour squeeze and mix with spices. After 30 minutes, they are ready for consumption.
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09 Dec 2009