Chili Yogurt Chicken with Tomato Bell Pepper Salsa




Rating: 3.97 / 5.00 (116 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

From chicken:




For the marinade:
















For the tomato bell pepper salsa:










Instructions:

For the chili yogurt chicken, the day before, put all the marinade ingredients in a food processor and blend well. Then cut into the chicken and pour the marinade over the meat. Cover and refrigerate for 6 hours or overnight.

On the same day, heat the oil in a skillet. Remove the marinade from the meat and reserve. Fry the chicken pieces for 1 to 2 minutes. Add the marinade and simmer for 10 minutes, stirring occasionally. Cover the pan and simmer over medium heat for 30 minutes, until the meat is cooked. Finally, sprinkle the cilantro over the chili yogurt chicken.

To make the tomato bell pepper salsa, dice everything and place in a bowl. Mix the oil and vinegar together and pour over the top. Season with salt and pepper to taste. Arrange the chili yogurt chicken with tomato bell pepper salsa and serve warm.

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