Mexican Chicken

I used to cook this dish for hours till the chicken melted in your mouth, but I've just discovered it is much nicer to just marinate for hours and then quickly cook the chicken at the last minute to give it a really fresh flavour.

Method

in a blender place the coriander, garlic, onion tomatillo, lime juice and olive oil. Blend till you have a thick sauce. Add more lime juice or oil if you need to.

Slice up the chicken and bacon into small strips and marinate in the sauce for at least 2 hours. Can do overnight also.

Fry in some olive oil for about 10 minutes and serve immediately with refried beans and hand made tacos

• Bacon
• Chicken
• Coriander
• Garlic
• Meat
• Mexican Chicken
• Tomatillo