Mexican Chicken - Indianized

Original recipe as cooked in homes in Mexico does not use the traditional Indian red chilli powder, green chilli, coriander or mint leaves but only relies on black pepper, salt and cooking oil. For those who prefer Indian style preparation, I have tried to add few more ingredients to make it more palatable to the Indian taste buds.

The Recipe

Take Chicken legs, wash them well and marinate them with red chilli powder or green chilli paste plus ginger-garlic paste and keep aside for 2 hours. Then take potato and cut them into small cubes. Take coriander and mint leaves and cut them into fine pieces.

Take pressure cooker and place one layer of potato cubes and then one layer of marinated chicken legs and then add the cut mixture of coriander and mint leaves. Also add one part of the total salt to be used plus green chilli pieces. Then add 8 table spoons of cooking oil. Keep repeating the procedure till you have exhausted the potato and chicken quantity.

After that close the pressure cooker and let it cook for 15 mins or till you hear 3 whistles. Open and check. If chicken is still hard then let it cook for one more whistle duration.

Serve hot with Indian bread. (In the original Mexican Chicken preparation, the dish is cooked with black pepper, salt and oil. It is served with bakery bread and boiled vegetables which include French Beans, Green Peas & Green Onions)

An Important Note:
The total salt you are going to use for the quantity of chicken and potato you have should be divided into the number of layers you are going to have of potato cubes and chicken legs.

Also no water should be added for cooking. The preparation should only be cooked in oil.

What is Required and How much

Chicken Legs - 1 kg
Potato - 1 kg

Rest as per taste and requirement.