How to make Mexican chicken

1. Use a knife to remove the chicken skin;

2. In a salad plate, mix starch, Hungarian paprika, salt, pepper, roll the chicken in it, and if necessary, shake the chicken a few times to remove excess flour;

3. Heat the oil in a flat-bottomed non-stick pan and cook both sides of the chicken Fry until golden brown, then remove from the pot and place on a plate for later use;

4. Still in this flat-bottomed non-stick pan, fry the onions and red pepper for 5 minutes until the onions become soft. , stir constantly during the frying process;

5. Add cumin and oregano, continue to fry for 1 minute, pour in chicken soup or vegetable soup, and bring to a boil;

6 Return the chicken to the pan, cover and cook for 40 minutes, then add the shallots and simmer for another 10 minutes, until the chicken is cooked through. Then use a slotted spoon to take out the chicken and green onions and place them on a dinner plate, paying attention to keeping the temperature;

7. Stir the cocoa powder and a tablespoon of water evenly, then add it to the soup, and bring to a boil. Cook until the soup thickens or until one-third of the soup has evaporated. Then add lime juice, honey and yogurt;

8. Pour the soup over the chicken and green onions, garnish with lime slices, sprinkle with fresh oregano and red pepper shreds, serve immediately, and serve Serve with cooked rice and green leafy vegetables.