Speedy Gonzales’ favourite chicken: A Mexican recipe to die for

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6 chicken breasts
6 flour tortillas
100 ml crème fraiche
Mexican spice rub:
1 tsp crushed, dried red chillies
1 Tbs whole coriander seeds, roasted
1 Tbs whole cumin seeds, roasted
1 tsp smoked paprika
salt and pepper
juice of 2 limes
50 ml extra virgin olive oil
Roasted sweet corn & pepper salsa:
4 ears sweet corn
2 red peppers
1/2 onion
1 clove garlic
2 cm ginger
1 red chilli
3 tomatoes
1/2 handful coriander, roughly chopped
juice of 1 lime
75 ml extra virgin olive oil
salt and pepper
Mexican spice rub
Grind all the rub ingredients in a mortar and pestle until well-blended. Combine the spices with the olive oil and lime juice then rub the chicken breasts with the mixture and leave to marinade for 20 minutes. Place the chicken breasts on an oiled grill and cook for about 20 minutes, or until tender and juicy. Remove from the grill and leave to rest for 10 min before slicing the breasts.

Roasted sweet corn and pepper salsa

Blanche the sweet corn and then put it on the grill and blacken it a little. Finely dice the onions, garlic and ginger. Chop the chillies and add it to the onions. Add the lime juice and allow to sit and infuse. Dice the tomatoes and add to the salsa base. Grill, skin and deseed the peppers. Cut the peppers into a large dice and add to the salsa. Shuck the corn and add the kernels. Add the roughly chopped coriander and olive oil and season to taste.
To assemble
Place a scoop of corn salsa on each tortilla, top with the grilled & sliced chicken breast and finish with a dollop of crème fraiche with a fresh sprig of coriander before rolling and eating.Reprinted with permission of Pete Goffe-Wood. To read more about his restaurant Wild Woods, click here.


Read more on: poultry  |  grill


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