Mexican Chicken in a Frying Pan

1. Rinse 200 g of rice in running water. Put it to cook on medium heat, pouring in a small amount of water so that it just covers the rice. After about 10 minutes, the water will boil away completely, then the rice will need to be removed from the heat. It will not be fully cooked.

2. While the rice is cooking, cut the chicken fillet into small pieces. I use the thigh flesh, it makes the dish juicier.

Cut the onion into a medium-sized cube. Press 3 cloves of garlic with the wide side of a knife. Then chop them finely. Chop the hot chili pepper.

Chop the bell pepper into a medium cube, about the same size as we cut the onion, after removing the seeds and stalk.

3. Heat vegetable oil in a frying pan. Fry the onion. Garlic. And hot chili pepper for 3-4 minutes. Add a little salt.

Add chicken fillet to the pan with fried vegetables. It also needs to be salted to taste and fried on all sides.

Next, add 1 cup of water to the pan and simmer its contents under a closed lid for 10 minutes.

4. While the chicken is cooking, you need to make the Queretaro sauce. To prepare it, squeeze 2 tbsp. lemon juice into 200 ml of mashed tomatoes. Add a few tablespoons of hot chili sauce (I use Sriracha sauce). Add freshly ground pepper. And also 3 tsp. sugar. And salt to taste. Stir the sauce.

5. Return to the chicken. Add rice to it, which we pre-boiled until half cooked. Together with the rice, add 100 g of canned beans and corn, 100 g of green beans and previously prepared bell pepper.

Pour the prepared Queretaro sauce over the contents of the pan. Stir and leave the chicken with rice and vegetables to simmer under the lid for another 10 minutes. After that, serve the dish.

Enjoy your meal!