Saturday 28 May 2011

Recipe - Mexicana Chicken

This is a really quick and easy one is from Symply Too Good To Be True, Book 3.  The picture in the book shows the chicken served in a shaped tortilla made from a tortilla baked (10 mins in 180 degree oven) pressed into a dessert bowl.  We don't bother with making these, we either have it in a wrap with salad or served on a bed of shredded lettuce.  Can be served with sour cream and/or avocado.
Serves 6 if we serve in a wrap with salad.
Serves 4 if served on salad only.

·         Cooking spray
·         500g skinless chicken breast, diced
·         1 tsp crushed garlic
·         1 cup sliced onion
·         1 cup sliced red or green capsicum
·         2 tsp ground cumin seeds
·         2 tsp paprika
·         2 tsp dried oregano
·         ¼ tsp chilli powder (or to taste)
·         2 tsp chicken stock powder
·         415g can chopped tomatoes
·         450g can refried beans

·         In a large saucepan, or high sided frypan, coated with cooking spray saut√© the chicken and garlic for about 4 minutes
·         Add onion and capsicum and cook a further 2 minutes
·         Add cumin, paprika, oregano, chilli powder, stock powder and combine well, stir for a minute or so
·         Add the tomatoes and refried beans and bring to the boil
·         Simmer for 1 minute then serve

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