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    Preparation Time
    35 Mins
    Difficulty
    Medium
    Spice Level  

Smoky Mexican Chickenball Stewby Cook Gourmet

Rs. 498 Serves 2

The history of Mexican food is long and diverse one. It is believed that authentic Mexican food might have been derived from the Mayan Indians. They were traditionally nomadic hunters and gatherers. Corn tortillas with bean paste were a common food item; but they also ate wild game, tropic fruits and fish. We bring you a creative smoky Chicken meatball stew, enjoy with hot tortillas!!!

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories290

YOU WILL NEED

    Non Stick Pan
    Saucepan
    Bowl
    Salt
    Pepper
    Water

INGREDIENTSPortion for 2

    1 tbsp Olive Oil for Stew
    1 tbsp Olive Oil for Chickenballs
    1 Medium Onion Chopped
    300 gms Smoked Chicken Minced
    25 gms Bread Crumbs
    Spice Mix (1 tsp Cumin, 1 tsp Coriander)
    3/4 tbsp Chipotle Paste
    1 tbsp Sliced Jalapeno for Stew
    200 gms Chopped Tomatoes
    200 gms Kidney Beans Boiled
    1.5 tsp Chicken Aromat Powder
    2 tbsp Sliced Jalapeno for Serving
    4 Tortillas

    Cook Gourmet

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    DIRECTIONS

       
      1

      Prepare Chicken Broth Bring 1.5 cup (360 ml) of water to boil, add chicken aromat powder and mix well. Switch off heat and keep aside.

       
      2

      Make Chicken Meatballs In a bowl, combine minced chicken, breadcrumbs, spice mix and chipotle paste. Don?t add any salt as smoked chicken already has it. Roll the mixture in to 8 chicken balls

       
      3

      Pan Sear the Chicken Meatballs In a non-stick pan heat olive oil over low heat, add chicken meatballs to it and sear them for 5 to 6 minutes, until they have browned all over.

       
      4

      Cook Aromatics for Stew In the same non-stick pan used for meatballs, add olive oil. Add onions to it and cook over low heat for 2 minutes Add the tomatoes and cook them for 3 to 4 minutes until they are soft. Add the chicken broth, cover the pan and cook for 5 minutes.

       
      5

      Add Chicken Meatballs, Kidney Beans, and Finish Off Remove the cover and add chicken meatballs, kidney beans and jalapenos. Cook for 10 minutes in low flame, until the sauce has thickened and meatballs are cooked through. You may mash the kidney beans while cooking for a thicker consistency. Add salt and pepper to taste and switch off heat. Serve with warm tortillas and jalapenos on side.

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