Mexican Chicken

Ingredients

• 1 kg Chicken breast
• three-quarters of a spoon Salt
• one-quarter White pepper
• one-half Ginger
• 2 tablespoons Smoked paprika
• one-half Dried coriander
• one piece Garlic powder
• the tip of a spoon Cardamom
• one-quarter Ground cinnamon
• 1 tablespoon Tomato paste
• 1 heaped tablespoon Pepper paste
• 3 tablespoons Soy sauce
• 3 tablespoons Olive oil
• juice of half a lemon Lemon juice
• half a spoon Oregano
• 1 piece Butter
• 1 onion Onion
• 200 g Fresh mushrooms
• 2 peppers Red bell pepper
• 1 pepper Green bell pepper
• as available Yellow bell pepper
• at the end Corn
• as desired for serving Mayonnaise
• as desired for serving Avocado sauce or avocado mayonnaise
• as desired for serving American cheese
• to taste Chili sauce
• as desired for serving Tortilla bread
• as desired for serving Samoon bread rolls

Instructions

1. In a bowl, combine the salt, white pepper, ginger, smoked paprika, dried coriander, garlic powder, cardamom, ground cinnamon, tomato paste, pepper paste, soy sauce, olive oil, juice of half a lemon, and oregano until the marinade is well combined.
2. On a cutting board, cut the chicken breast lengthwise or on the diagonal, keeping the pieces thick rather than thinning them, so the fibers are cut and the chicken stays tender after cooking.
3. Place the chicken in the marinade bowl and rub it well until it is completely coated.
4. Leave the chicken in the marinade bowl in the kitchen to marinate for a full day, or use it immediately.
5. Heat a skillet over the heat and add olive oil and a piece of butter.
6. Add the chicken to the hot skillet piece by piece or in batches. Do not move it at first, so it develops good color.
7. Remove the chicken from the skillet onto a plate once it cooks quickly and takes on color and a sheen.
8. Cut the onion on a cutting board, and cut the bell peppers into strips on a cutting board.
9. Add the onion to the skillet over the heat and cook just until it softens, for 1 minute only, without excessive caramelization.
10. Return the chicken to the skillet over the onion and toss it with the onion so it absorbs the flavors in the skillet.
11. Add the fresh mushrooms to the skillet over the heat and cook for 2 minutes.
12. Add the sliced bell peppers to the skillet over the heat and leave for 2 minutes so they retain some crunch and texture.
13. Add the corn to the skillet at the end.
14. Fill tortilla bread or samoon bread rolls with the chicken and vegetable mixture from the skillet.
15. Add mayonnaise, avocado sauce, or avocado mayonnaise inside the bread, as desired for serving.
16. Add slices of American cheese inside the bread, as desired for serving.
17. Add chili sauce to the bread at serving time, only for those who want it.
18. Toast the tortilla bread or samoon bread rolls in the skillet or toaster until crisp.