|4||Real Good Boneless chicken breasts, cut into ½” strips|
|10 tsp||olive oil|
|1 inch||ginger, peeled|
|4||green chillies, de-seeded|
|2||green capsicum, de-seeded|
|½ kg||raw tomatoes (green)|
|3 tsp||onions, chopped|
|¼ tsp||oregano, fresh or dried|
|¼ tsp||black pepper, crushed|
|¼ tsp||red capsicum, cut into ½” strips|
Step 01Rub half the olive oil to the garlic, ginger, green chillies, green capsicum and raw tomatoes, and roast them in a hot oven till they are partially blackened. Alternatively they can be seared on a hot tawa, or directly over a flame using skewers.
Step 02Using a blender, purée the roasted ingredients.
Step 03In a pan heat the remaining olive oil and add the chopped onions. Sauté till soft. Add oregano and the chicken and sauté.
Step 04Then add the purée and sufficient water to adjust to the required consistency and continue cooking till chicken is done.
Step 05Add the red capsicum, lime, salt and pepper. Remove and garnish with black olives. Serve with buttered/plain rice/bread and fresh vegetable salad.
We hope you enjoy this Aztec Stew recipe.