Pieces of chicken give to Chile a game the kayena, to a popular dish of Mexican cuisine, new taste. For the vegetarian version of this dish replace chicken with soy or use slightly more haricot.
It is required to you
- - 450 g of haricot;
- - 500 g of chicken fillet;
- - head of red onions;
- - 2 garlic gloves;
- - tinned tomatoes – 400 g;
- - on 1 red and green pepper;
- - 100 g of champignons;
- - 2 h spoon of chili powder;
- - 15 g of a fresh coriander;
- - 1 tablespoon of sunflower oil;
- - 2 tablespoons of tomato puree;
- - 50 ml of chicken broth;
- - 150 ml of red wine;
- - 150 ml of sour cream;
- - salt and black pepper.
Instruction
1. Merge liquid from banks with haricot, wash out in cold water and again drain water. Set aside aside.
2. Small cut chicken fillet, red onions, and crush garlic gloves. Heat oil in a big frying pan, put chicken and fry 4-5 minutes, stirring slowly and dividing pieces a wooden scapula until meat is fried thoroughly. Add onions, garlic and chili powder and fry 2-3 more minutes.
3. Scrape red and green pepper seeds and cut in small cubes, also small cut champignons. Add tomatoes and carefully divide them a wooden scapula. Add, stirring slowly, pepper, mushrooms, tomato puree, broth and wine. Bring everything to the boil. You cook without cover on weak fire half an hour, periodically stirring slowly.
4. Small chop a coriander. Put haricot. Season with salt and a black pepper to taste and mix all ingredients. Prepare on weak fire of 5 minutes. Before giving put from above sour cream and strew with a coriander.