Monday, April 15, 2013

Chicken a la Mexican

I make this little dish at least 3-4 times a month.  It's very versatile hence it's generic name.  It could have been Chicken tacos but why make you think you have to eat it with a shell/bread?  It's not a casserole because usually that has some kind of rice or pasta.  I named it Chicken a la Mexican because it's got Mexican type spices, peppers and onions.  But here is the fun part. You decide how/where you want it.  Put it on soft tortillas with shredded cheese.  Or put a giant spoonful on rice or pasta.  Top it with cheese or sour cream or both.  Put it on crushed tortilla chip on a green salad.  Slop it in a long crusty sub roll....Have you figured out how you want yours yet?

Chicken a la Mexican
a JennyMacLipsmack creation

4 chicken boneless chicken breasts, cut into strips
1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1-2 jalapeno peppers cut into very thin strips
1 large onion, sliced, rings separated
1-15 oz can fire-roasted tomatoes
cilantro for topping/garnish
oil for coating pan
shredded cheese, optional
sour cream, optional
Chicken seasoning:
1 Tbsp cumin
1 Tbsp chile powder
1 tsp. garlic powder
1 tsp. pepper
1 tsp. salt

1.  Sliced chicken into strips, coat with seasonings, set aside.
2.  Slice and prep all veggies.
3.  Heat pan medium high with oil of choice about 2 Tbsp.
4.  When pan is hot start with chicken and constantly stir with wooden spoon.
5.  When chicken is half pink and white (about half cooked) add sliced veggies and tomatoes.
6.  Keep cooking until chicken it totally cooked through and no pink remains.
7.  Serve on soft flour tortillas, rice, pasta or sub rolls or a pupusa (as seen below)

Cook's Notes:
1.   Feel free to add a whole green pepper instead of jalapeno if you can't stand the heat.
2.  Feel free to use a pre-prepared Mexican seasoning that is your favorite.  I won't mind.
3.  Taste while you cook to add more of something.  I didn't add on the list an ingredient I don't know if you have available.  I found some Smokey chipotle dried peppers at Home Goods.  I better start looking to see where I can find more.  They are smokey and spicy.  I love them.  But I didn't want you to not make this because you couldn't find them.

K-man smiles real big when he sees this dinner.  He always puts his on a soft flour tortilla.  I prefer the corniness of the tortilla chips on a salad is my favorite.  If you have pre made pupusas in your ethnic section, this is a great topping as well.  Find yours!


No comments: