16 August 2016

Food: Mexican Style Chicken and Rice, with Guacamole, and Lime and Chilli Corn on the Cobs.

On a Sunday afternoon I love to stick a load of food on the the table, get my eat on with the fambo, whilst having a good ole gab.

As it's the peak of Summer, the obligatory Sunday roast is a bit much on a hot sunny day.
So ya know, what screams Summer more than the fresh flavours, and ingredients from the Mexican cuisine?

These ingredients are even more so special, when left to mingle with each other. A time-saving trick for this dish, and one that you are grateful for the next day, in terms of cutting down the time spent slaving over a hot stove, but still creating a finger licking dish - is marinating the chicken.

It takes less than 5 minutes to do,  it gets shoved in the fridge, left overnight, and the flavours that develop over this time, well it helps to create a gorgeous tasty feast, in less than 20 minutes.

The recipe is as follows:

mexican food

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