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MEXICAN CHICKEN (POLLO MEXICANO)



1 teaspoon Chili powder
2 tablespoons Soft brown sugar
2 tablespoons Worcestershire sauce
150 milliliters Chicken stock
4 Skinless chicken breasts
1 teaspoon Celery salt
2 tablespoons Red wine vinegar
3 tablespoons Tomato ketchup
3 Drops tabasco sauce
150 milliliters Natural yogurt


Mix the chili powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce.
Deeply score the chicken and arrange in a flameproof dish. Pour over the chili mixture, heat the grill to high and cook the chicken for 5 minutes.
Reduce the heat and cook for 10 minutes on each side. Baste the chicken thoroughly with the chili sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear.
Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan. Top each portion with a generous dollop of natural yogurt.
Garnish with coriander or parsley sprigs and serve with a salad.













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