MEXICAN SIZZLER
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Ingerdients:
For Chicken:
1: chicken breast 1 kg (cut in 1 inch)
2: onions 2 medium (finely sliced)
3: bell peppers 2 small (deseeded and cut in fine rings)
4: fresh garlic 1 tbsp (crushed)
5: tomato ketchup 6 tbsp
6: red chilli powder 1/2 tsp
7: red food colour 1/4 tsp
8: paprika powder 1 tsp
9: salt 1/2 tsp
10: dry oregano 1/2 tsp
11: oil 1/4 cup
For White Sauce:
1: milk 1 cup
2: salted butter 2 tbsp
3: plain flour 3 tbsp
4: white pepper powder 1/2 tsp
5: salt 1/2 tsp
6: mustard paste 1 tsp
For Garlic Rice:
1: rice 2 cups (boiled)
2: carrots 2 small (boiled with 1/2 tsp salt)
3: spring onion 3 (sliced cut the white and green part, keep aside)
4: garlic 1 tbsp (crushed)
5: dark soya sauce 4 tbsp
6: salt 2 tsp
7: black pepper powder 1 tsp
8: oil 1/4 cup
Recipe:
To Make White Sauce:
1: heat butter, add flour and cook on medium flame for 1 minute.
2: close the flame and add salt, white pepper powder, mustard paste, milk and whisk so they are no lumps.
3: now on the flame and cook till gets thick,on high flame, keep aside.
For Chicken:
1: heat oil add garlic and fry till get light golden, on high flame.
2: add the chicken and fry till changes colour on high flame.
3: now add paprika powder, red chilli powder, salt, red food colour, water 1 cup mix well, cover and cook till the chicken is cooked and little water is left, on medium flame.
4: then add oregano, ketchup, and the white sauce mix well, add the onions, bell peppers and simmer it on low flame for 2 to 4 minutes.
5: mix and close the flame.
For Garlic Rice:
1: heat oil add the garlic and fry till golden, on high flame.
2: now lower the flame add the boiled rice, soya sauce, salt, black pepper powder, spring onion white and green part, boiled carrots, mix well.
3: cover and simmer on low flame for 5 to 10 minutes.
To Serve:
1: heat the sizzler plate.
2: add 1 tsp oil, place the chicken and rice, garnish it with remaining spring onion green.
3: serve hot and enjoy.
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