In Guadalajara no one can hear you scream!
Oh no that’s silly . The only reason why I would be screaming in Guadalajara, Mexico was because I had a tequila hangover. Well, it’s the best place to have one really isn’t it?. Would you rather wake up in a great city in Mexico with a tequila ailment than say, in your own room at home to the alarm?
Guadalajara is a city of about 1.5 million people and considered to be the capital of culture in Mexico. Film festivals, traditional Mariaches, book fairs, textiles, artists and poets all find comfort and support in this city. There is lots to do and see, cafes, clubs and cathedrals built in the 1500’s. The food is smothered in chilli and ginger, black pepper and cloves, with limes and tortillas, spit roast meats and exotic sauces full of nuts and seeds.
Delicious crumbed chicken
We stayed at a little hotel that had a courtyard . After about 6 weeks on the road and a rough trip overland from Mazatlan,(NE coast) we arrived in the inland city of Guadalajara and decided to just take it easy “at home”. We bought snacks from the supermarket along with cheap tequila (not advised) limes and ice. Once most of the tequila was gone and the ice was well and truly melted. Our hot little room no longer seemed cosy in fact I think it was spinning. We stumbled out onto the street in search of something cold. That is when I ate a Rockmelon Ice block that I have craved ever since. So completely delicious and cold and sweet and orange that I ate two. I have never been able to make them, they just do not taste like they did in Guadalajara. Next day was very quiet and also spent “at home”. Tequila is a hard mistress.
This recipe is based on my favourite Mexican flavours. Crispy chicken, spicy rice and Pico de Gallo salsa. This salsa is basically a fresh tomato condiment that can include chillies, onions, herbs, cucumber, vinegar or lime juice. I love to make it with lemon and coriander and lots of dill. Dill in this salsa really works so well.
Quick Mexican Chicken
Ingredients
Chicken
- 500 gm Chicken fillet strip pieces
- 100 gm Panko crumbs Japanese crispy bread crumbs- if unavailable use plain crumbs
- 1 teaspoon cumin
- 1 Tblsp sesame seeds
- 1/4 teaspoon salt
Rice
- 60 ml oil 3 Tablespoons
- 100 gm onion chopped
- 1/2 cup green capsicum chopped
- 1 clove garlic crushed
- 2 Tablespoons cumin
- 1 teaspoon Oregano dried
- 2 teaspoons smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 100 gm chorizo sliced
- 1 cup rice
- 500 ml chicken stock 2 cups
- 1/2 bunch coriander chopped
Picco de gallo
- 2 tomatoes finely diced
- 150 gm Spanish onion small diced finely diced
- 1 clove garlic crushed
- 60 ml lemon Juice 1/4 cup
- 1/2 bunch coriander chopped
- 1/4 cup dill chopped
- 1 whole chilli chopped , or jalapeno /or how ever much you like
Avocado Puree
- 1 Avocado ripe
- 100 gm greek yoghurt
- 125 ml lemon Juice 1/2 cup
- 1/4 tsp salt
- Jalapeno chillis or red sliced chillies
Instructions
- Cut the chicken fillets into strips (or use tenderloin).
- Mix the Panko crumbs, sesame and cumin together and spread onto a flat plate.
- Mix the egg with a 1/4 cup of water and mix well to combine. Dip each piece of chicken into the egg, drain a little then roll in crumbs. Lay on a plate and continue. Use more crumb mixture if you have more meat or would like a thicker coverage.
- Put a medium sized pot onto a low heat and add the oil. Add the chopped onion, capsicum, spices and garlic & sweat till soft and the chorizo has started to melt. Add the rice to the pot and toss till warm then add the stock and chopped coriander (stems, leaves and roots). Bring up to the boil put a lid on and turn down till the flame is just visible (or as low as possible). Leave for at least 15 minutes without lifting the lid. The water should be absorbed and the rice tender. Stir in salt and pepper and a little extra coriander if you like ( if the rice is not soft enough (fully cooked) add a little hot stock or liquid, (1/4 cup) stir in and leave over the heat for another 5-10 minutes.
- Put the diced Spanish onion (garlic) into a bowl with the lemon juice and a good pinch of sea salt. Stir around . Add the tomato, chopped dill and coriander and mix well. Add chilli and salt to taste.
- Put the avocado,lemon juice, yoghurt and a pinch of salt into a blender and blitz till smooth and creamy. This is nice with a little cumin or smoked paprika and a couple of Tablespoons of Jalepeno pickle juice.
- Serve with cucumber, cherry tomatoes, sliced spanish onion, coriander and dill
I just love a little taste of Mexico.
oops blurry but you get the idea
Mexican spiced chicken
Oooh that chicken sure looks crispy crunchy delicious! I cant wait to visit Mexico one day, it sounds like such a colourful country
Can’t go wrong with mexican flavors. This looks divine, Tania!
We eat a lot of Mexican in our house, when we were in Mexico I lived on taco’s most days. Last year my hubby even bought me our very own tortilla press with some masa so I didn’t have to roll out our tortillas using a wine bottle. Limes and coriander you will always find floating around our kitchen. Will definitely have to try your chicken recipe.
Thankfully my tequila hangover days are long gone, but mexican chicken days you betcha!
(and Guadalajara… is that just not an awesome sounding city. Rolls of the tongue.)
Hope Italia was bellissima!
Hehe I can imagine Celia reading this story and nodding that tequila truly is cruel mistress! 😛
Looks tasty!
So looking forward to catching up with you on your return. Archie has the lead role in ‘Rent’, the musical AIM is putting on in August. I hope you can come! Love the look of the chicken. As for that town in Mexico: never heard of it and certainly can’t spell it xx
oh I know a Tequila hangover all too well, that said I just keep going back from more! It really is my poison!!
Your Mexican meal looks most delicious. I especially love the rice, so many flavours and things going on there, yum yum
Oh T, please stop saying “tequila”, you’re giving me a memory hangover. Oooh, I can feel my left temple throbbing right now…
Gorgeous dish, going to show this one to Pete, it’s the sort of thing we love. Do you deliver? 🙂 xx
Iwould deliver to your place if you asked but I’d expect a Margarita
Well you certainly enjoyed Guadalajara, hehe:) I love all the flavours of Mexican popsicles, what you called ice rock, because they are so refreshing and always made with fresh fruits. They now remind me of my childhood in Mexico. Your chicken sounds so good and of course I love the touch of Mexico your whole meal has. Enjoy the rest of your Italy trip Tania!:)
This looks to die for…and well worth the tequila after-effects if this was waiting for me 😉 Thank you!
Ha yes well worth it, Danielle
I love love love mexican food and this looks like one super tasty, flavor-packed meal!
The chicken looks really tender and crunchy. A wonderful meal!
So packed full of flavour Tania! I’d much rather have the chicken than the tequila 🙂
Hope you’re having a great trip x
My I humbly suggest no one experiencing a ‘tequila hangover’ would scream 🙂 ! Methinks you would well and truly hide your head under your pillow [or two] and quietly, very quietly, moan!!! Oops, am trying to learn about Mexico too, BUT we seem to be in Italy, which I also love, so . . .
I have met Miss Tequila and she was decidely unkind but I’m prepared to visit her again one day with you and this chicken dish.
Balsamic from the 1860s ?? That’s like kicking in the door of heaven isn’t it?
G’day! I LOVE Mexican food, TRUE!
Based on your recipe and photo, this is now on my list to do!
Cheers! Joanne
Mexican really is one of my favourite foods. You just can’t beat the flavours can you? I really must splurge on some panko crumbs.