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Mexican Chicken

Lets raid that spice cupboard to put together a great little rub to bring the flavours of Mexico to the humble chicken breast. Using very few ingredients that most will have hidden away somewhere in their kitchen we can really spice it up.

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This goes perfect with my Guacamole and Pico De Gallo and a couple of pan fried flour tortillas for a quick but exciting mid week meal. Or can be sliced as a beautiful filling for fajitas.

Ingredients

Serves 2

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  • 2 chicken breasts

  • 3 garlic cloves

  • 2 tsp smoked paprika

  • 1 tsp dried oregano

  • 1tsp dried thyme

  • 1/2 tsp ground cumin

  • 3 garlic cloves

  • 1/2 red chilli (dried or fresh)

  • 3 tbsp groundnut oil

  • pinch of salt

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Method

This is just the easiest thing to make. First roughly chop the garlic and add to a small food processor or pestle and mortar. then tip in the spices, salt, herbs and chilli. If you are using a pestle and mortar grind them all together until you have a rough paste. Then add the groundnut oil and mix until you have a glossy rub. If you are using a food processor just whack it all in and blitz.

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Make a few incisions in the chicken breast each side to about 1cm deep to allow the flavours to penetrate easier. Pour the rub over the chicken then massage it in until they are well covered. You can cook it at this point but it will benefit from a bit of marinating time so I'd suggest at least 30 mins covered in the fridge, a few hours if you can spare it.

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Heat the oven to 180c (360f) then place the breasts on a baking tray and cook for 20 mins.

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Once done serve with lashings of Guacamole, salsa and some tortillas.

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