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May 11, 2009
Better Bites: Mexican Chicken
Let's get back on track today! We'll start out with Better Bites and proceed to recipes throughout the week. Friday Link Love will be back, I'll update you on what is going on in my container garden and tomorrow you'll get a recipe, plus a post that will help you get to know my new blog daughter Teri from Make a Whisk a little better too! That should be fun!
How was everyone's weekend? Did you have a good Mother's Day? I did! Alexis woke me up to give me an adorable card that she made for me and then we spent the day just hanging out and doing fun stuff. Jamison picked up lunch from OutBack, and then after Lex's nap she and I went out and sat on the front porch to blow bubbles. After that I had fun "playing in the dirt" and got some tomatoes and peppers planted in my hanging containers and I also got some more herbs and flowers planted as well. It was a very nice day! With all the excitement of last week I had sort of forgotten about Mother's Day and yesterday proved to be a very fun, very relaxing day for me. It was just perfect!
One the Alexis front I want to thank you all again for your thoughts and prayers. She is soooooooo much better! Still not 100%, but she's definitely on the right path. Her appetite is slowly coming back and her energy level has rapidly multiplied until she is back to her bouncy little self. Her fever still keeps popping up here and there, but I'm hoping that will sort itself out in the next day or so.
Now let's talk some chicken!
I love spicy dishes and it's fun to play around with ingredients to make a Mexican themed dish, yet still be able to put something on the table that isn't so bad for you in the long run. This dish pairs the spice, but leaves out the fat and other aspects that are sometimes not so great for you otherwise. Don't get me wrong...Full fledged Mexican cooking is always a fun treat, but as much as I would like for it to be, it's not always that good for you! This way you get the flavor and the spice, without all the stuff that is bad for you. What's not to like about that?
What You'll Need:
4 boneless, skinless chicken breasts, cut into chunks or strips
2 cups of water
1 tablespoon of smoked paprika (Note: If you don't have the smoked variety, the regular type will work too.)
2 tablespoons of chili powder
1 tablespoon of adobo chilies powder
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/4-1 teaspoon of cayenne pepper (Note: This is all according to how hot you like things. If you don't like heat then leave it out all together!)
Sea salt
Freshly ground black pepper
Extra virgin olive oil
1 large onion, cut into strips
1 large bell pepper cut into strips
Note: To make this dish you will need two skillets going at once. It isn't difficult, so don't let the two skillet idea seem daunting. It mostly is just stirring each of them here or there. Neither skillet needs constant attention.
In a large skillet add chicken, water and spices and pinch of sea salt and some freshly ground pepper. Bring mixture to a quick boil. Cook on high, stirring occasionally until water evaporates and chicken is done through. Once water has disappeared cook for 2 minutes stirring often to brown the chicken a bit.
While chicken is cooking in another skillet sauté onion and peppers in a little extra virgin olive oil with a pinch of sea salt and some freshly ground black pepper. Stir occasionally and cook until tender.
Once chicken is cooked place it on a plate. Top with sautéed peppers and onions and serve.
Makes 4 servings
Notes: This make an excellent filling for fajitas. You can also do this process with beef. For a vegetarian option you could do the same process with slices of portabella mushroom.
Posted by Dianne at May 11, 2009 9:53 AM
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