Name: Mexican Chili Chicken
Yield: 6
Ingredients: 6 boneless skinless chicken breasts; 1 tbsp olive oil; 2 tbsp tomato paste; 2 tbsp lime juice; 2 tsp vegetable oil; 2 garlic cloves, minced; 1 tsp oregano; 1 tsp chili powder; ½ tsp ground cumin; ½ tsp coriander; ½ tsp salt; ¼ tsp pepper

CategoryPoultry

Source: Canadian Living March 1998
Region: Mexican
Rating: Untried
Mexican food is rich, earthy and full of flavour. Grilling is usually an integral part of this cuisine, but when you're stymied by our fierce Canadian winter weather, you can just as easily cook this dish in a skillet. Serve with Guacamole Salsa, and put a basket of warmed tortillas on the table so that guests can help themselves.

Yields6 Servings

6 boneless skinless chicken breasts

1 tbsp olive oil

Chili Rub

2 tbsp tomato paste

2 tbsp lime juice

2 tsp vegetable oil

2 garlic cloves, minced

1 tsp oregano

1 tsp chili powder

½ tsp ground cumin

½ tsp coriander

½ tsp salt

¼ tsp pepper

In small bowl, combine tomato paste, lime juice, oil, minced garlic, oregano, chili powder, cumin, coriander, salt and pepper. Place chicken breasts in single layer in shallow dish; spread chili rub over both sides. Cover and refrigerate for at least 30 minutes or for up to 4 hours.

In large nonstick skillet, heat oil over medium-high heat, or heat lightly greased grill. Cook chicken for 6 to 8 minutes per side or until no longer pink inside. Serve with salsa.

Ingredients