Today’s recipe is inspired from a recipe I found on grouprecipes.com. The original recipe marinates the chicken and cooks it in a tinfoil wrap on the grill. I made a sauce in a regular pan. I first fried the veggies (spring onion, peppers and chili and then added one bottle of corona.
I added mexican spice, a Knorr jelly beef stock pot and some crème fraiche (about 1 tablespoon). Once the sauce boiled away nicely I added the chicken pieces (250g) and some leftover brussel sprouts. Just before serving I also threw in lots of chopped cilantro.