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The Lazy Bastard's Guide to Weight Loss

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Mexican Style Chicken [Feb. 28th, 2007|02:34 pm]
The Lazy Bastard's Guide to Weight Loss

eatmoreobscura

[skittn]
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You can dress this dish up or down, depending on taste, time, funds, and how you're structuring your diet. You can use it as a filling for enchiladas, burritos or fajitas (if you're not low-carbing), as a filling for an omelet, or just eat it with some shredded lettuce, cheese and sour cream out of a bowl (with a fork!). Leftovers freeze well.

Mexican Style Chicken

(two serves)

Prep time: 10 minutes
Cooking time: 15 minutes

500g chicken breast or chicken thigh fillets, no skin, sliced into thin strips. (Chicken breasts are lower in fat, but thighs are cheaper and more  moist and flavoursome)
1 large onion, finely diced
2 cloves garlic, crushed
half a capsicum (bell pepper), diced or in strips
1 tbsp tomato paste
1 heaped tbsp of Nathan's Special Mexican Spice Mix
1/2 cup water or chicken stock
light olive oil spray

Optional extras:
1 x 200g tin of tomatoes (useful if you want it to be more like a casserole than a tortilla filling)
jalapeno peppers or extra chillies
1/2 cup corn kernels (frozen are fine)
kidney beans or refried beans (seriously not a low carb option! tasty though)


Spray a large pan lightly with olive oil. Place it over medium heat and sprinkle in the spice mix. Allow it to toast very, very gently to release the flavours. Add a little more oil spray and fry the onions and garlic until softened, stirring occasionally. Turn up the heat and add the chicken, fry until browned on all sides. Add the tomato paste and capsicum, stir until combined. Pour in the stock and the can of tomatoes if using, plus any optional extras. Allow to simmer, stirring occasionally, until it reaches your desired level of thickness.

Serving Options:
shredded lettuce
diced tomato
avocado or guacomole (not a low fat option!)
low fat sour cream
grated low fat cheddar or mozzarella cheese
tortillas / tacos / rice (if eating carbs)

Vital statistics:
(approximate values per serve)

Meh! Too many variables.
Cost: $2.50 - $3.50
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