Mexican Chicken by Zubaida Tariq

Ingredients:

• Boneless chicken 1/2 kg
• Capsicum sliced 2
• Tomatoes sliced 2
• Salt to taste
• Crushed red chili 1 tsp
• Fresh red chilies 6
• Chopped green chilies 2
• Chopped garlic 6
• Butter 2 tbsp
• White pepper 1 tsp
• Sweet corns 2 tbsp
• Tomato paste 1 cup
• Oil 2 tbsp

Method:

1. Heat oil in wok and fry garlic cloves until light golden.
2. Now put chicken.
3. When water of chicken dries, add tomato paste, red chili and salt and roast it lightly.
4. Then heat 1 tbsp oil in separate pan, stir fry green chilies, capsicum, red chilies and tomatoes, put in chicken and simmer it on low flame.
5. When serve, heat butter in frying pan, stir fry sweet corns lightly and mix white pepper.
6. Now put chicken first in dish.
7. Put corn on top and serve with hot hot rice.