Chilli dishes originated in northern Mexico and Texas - and in the the last 1890s the ladies who ran the chilli parlours in San Antonio were known as Chilli Queens. The name for this chicken dish builds on this royal theme!
4 chicken breasts, cut into pieces
tablespoon of olive oil
2 small red onions, chopped
1 red/yellow pepper cut into thin slices
1 teaspoon hot chilli powder
2 red whole chillis chopped
2 cloves of garlic chopped, or an equivalent 'squirt' of garlic paste
4 whole tomatoes chopped
2 teaspoons of ground cumin
1/2 - 1 point chicken stock, depending on how runny you like the sauce
Serves 3-4 people
Heat the oil gently in a sauteuse pan. Add the onions, pepper slices, chilli powder, ground cumin, chopped chillis, and garlic. Sauté gently for 2 minutes.
Add the chicken pieces, and fry until starting to the onion mixture is soft and the chicken pieces are turning golden.
Add the chopped tomatoes, and sauté gently until starting to soften up.
Add the chicken stock, and heat through until all the ingredients, especially the chicken, are cooked through. Sprinkle with chopped fresh coriander and serve.