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Submitted by expat down mexico way 03 August 2009

This can be made with pork or chicken. It is quick, easy and delicious! check out this site to find where to buy mexican produce:



4 chicken breasts, 2 400g tins of tomatoes, chipotle chillies, 1 onion, 1 garlic clove, stock cube, peppercorns (whole), cloves, squirt of tomato paste/ketchup, 1 tbsp oil, 2 large bay leaves.


1) cook chicken breasts in water til cooked, but still tender. 2) shred chicken using a fork. 3) slice onion and chop garlic and place in casserole dish to golden in a tbsp of oil. 4) liquidise tomatoes; place tomatoes and chicken in casserole dish. 5) crumble stock cube into dish and stir well. 6) add 2 (whole) chipotle chillies(if you want it spicier next time you can slit open the chillies or even dice them), peppercorns, cloves and bay leaves. 7) add tomato paste/ketchup and stir well 8) cover and leave for 15-20 on medium heat (or until tomato sauce is somewhat thickened.) SERVE WITH RICE AND FRIJOLES. TO DRINK - TRY SOME "AGUA DE JAMAICA" (HIBISCUS FLOWER) which you can get from mexgrocer. (you need to boil it in water (like a tea) 1 large handful of flowers to at least 2 litres of water. strain into a 2 litre jug and add sugar/splenda to taste. PLS NOTE: HIBISCUS IS A DIURETIC!!! "buen provecho"

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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