Mexican Chicken

Marinate it about half an hour to an hour. If you have more time, marinate it overnight for a better taste.

Sautee the onions with butter/olive oil until it sweats a little then add mushrooms.

When the mushrooms start to cook, put in the carrots and bell peppers. Continue cooking until the carrots start to soften.

After it is done, put it aside.

Now, put the marinated chicken into the pan and let it brown a little bit before mixing. Let it cook for about 7-10 minutes.

Then, mix together the chicken with the vegetables we put aside earlier.

If you have chicken stock in hand, use a cup of chicken stock and pour into the mix. If not, I use a powder chicken stock and put 2tsp and mix it with a cup of water.

Cook until the sauce is thicken. Taste it, if you need more seasoning put the same spices for the marinated and adjust it to your taste buds.

You can serve this way but the extra step makes it taste even better. Put it in a Pyrex and grill it in the oven (top fire) 180 ° C for around 10 minutes.

If you feel like cheesin’ it, put shredded cheese on top of it and put back into the oven for 3-5 minutes.