Roast Chicken Mexican
A tasty roasted chicken meal fulfilling your cravings...
Ingredients
|
Skinned Chicken whole |
2 No. |
|
French Mustard |
2 Tb. Spoon |
|
Worcestershire sauce |
4 Tb. Spoon |
|
Lemon Juice |
2 Tb. Spoon |
|
Chopped Onion |
2 Tb. Spoon |
|
Chopped Garlic |
2 Tb. Spoon |
|
Salt |
1 Tb. Spoon |
|
Soya Supreme Cooking Oil |
4 Tb. Spoon |
Sauce
|
Butter |
¼ Tea Cup |
|
Chopped Onion |
2 Tb. Spoon |
|
Chopped Garlic |
2 Tb. Spoon |
|
Ground Chili |
2 Tb. Spoon |
|
Brown Sauce |
2 Tea Cup |
|
Tomato Concosi |
3 Tea Cup |
|
Capsicum Julienne |
200 gm |
|
Onion Julienne |
200 gm |
|
Tomato |
200 gm |
|
Salt |
1-1/2 Tb. Spoon |
|
White Pepper |
1 Tb. Spoon |
Methods
For Roasted Chicken
· Marinate the whole chicken with above mentioned ingredients.
· Put them in roasting pan along with some left over bones and chicken stock.
· Cover the chicken with aluminum foil and roast it in the oven at 250 degree Centigrade till become tendered and golden color. Take it out and cut into small pieces.
For Sauce
· Sauté onion and garlic in butter along with mushroom and ground chilies in Soya Supreme Oil.
· Add tomato concosi and brown sauce and cook for some time.
· Before adding the julienne capsicum and onion, make these slightly blanch and mix it with sauce along tomato julienne and put seasoning in it.
· Pour the sauce on roast chicken pieces. It is ready to serve.
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