Step-by-Step Guide to Make My Sweet Chili & Lime Chicken Tortillas Bake ππ Any-night-of-the-week
Gene Alexander 15/05/2020 00:27
My Sweet Chili & Lime Chicken Tortillas Bake ππ
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Composition of My Sweet Chili & Lime Chicken Tortillas Bake ππ:
Provide 2 tbsp of olive oil
Make ready 1 large Onion
Need 2 cloves Garlic Chopped fine
Take 3 Chicken Breasts
Make ready 1/4 tsp - Turmeric
Give 1 cup - boiling water
Provide 1 of Chicken stock cube or boulion
Take 1 good squeeze of 1/2 of a lime
Get 1 tbsp Balsamic Vinegar
Take 1/2 tsp - Salt
Require 1/2 tsp for cracked Peppercorns
Get 1/2 cup - Frozen Sweet Peas
Require 1 cup of Diced frozen carrots or julienne shaped
Take 6 of Tomatoes cut up small
Need 1 small can of Sweetcorn
Get 1 large can for Potatoes or 8 small peeled potatoes
Provide 1/4 cup for Sweet Chilli Sauce
You need 1/4 for yellow Sweet Pepper chopped
Take 1/4 - Green Sweet pepper chopped
Require 1/4 - Red Sweet pepper chopped
Prepare 2 tbsp - Tomato Puree
My Sweet Chili & Lime Chicken Tortillas Bake ππ making process:
Heat the oil and add the onions. Fry for a minute then add the garlic.
After a minute frying the onion and garlic, add the Chicken, and fry until chicken has no pink left or until near cooked.
Add the turmeric, and stir then add the water and mix .
Add the chicken cube or boullion and mix. Add the salt and pepper stir to mix.
Add balsamic vinegar and the squeeze of lime, then add carrots and peas and stir.
Add the tomatoes and sweetcorn and mix turn down the heat to simmer or low
Drain off the water in the canned potatoes, cut bigger ones in half and add the potatoes to the pan. Bring to boil and turn down the heat leave it bubbling for 5 minutes.
Add the sweet chilli sauce and sweet peppers and stir in
With a knife chop the potatoes into smaller pieces, while simmering.
Add the tomato puree and stir. It will go thicker. Transfer to serving dish and add the tortillas.
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