It was Adam and my 2 year anniversary on Monday- yay for love and marriage! We played it low key- he did homework and I watched a little tv and made dinner. Hubby requested Mexican, so I did a little hunting online and found this recipe. It was supposed to be in a tortilla- a staple in my fridge- that somehow we had run out of! By the time I realized we had nothing to wrap around my little treat, it was too late to make rice. So we ate it out of bowls!
The best part of this I think was the flavoring of the chicken, which I would incorporate into other Mexican dishes. 
Mexican Chicken Mix
Inspired by AllRecipes.com
- 2 Gold Potatoes, cubed into 1/2" pieces
- 2 Chicken Breasts
- 1-2 Tbsp. Cinnamon
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Chipotle Seasoning
- 1 tsp. Chili Powder
- 1 Medium Onion, chopped
- 1 Clove of Garlic, minced
- 1-2 tsp. Chopped Jalepenos
- 1 Lime
- 1/2 - 1 C. Shredded Cheddar
- Pre-heat oven to 400 degrees.
- In a glass dish, add about 1/2 C. water to the potatoes. Microwave potatoes about 5-6 minutes until mostly cooked through.
- Slice each chicken breast in half to create two thin fillets. Season both sides of each breast half with the dry seasonings, rubbing them in for flavor.
- Bake the chicken for 15-20 minutes in the oven until cooked through.
- When potatoes are done in the microwave, remove excess water from dish. Lightly coat with olive, vegetable, or canola oil and toss. Bake in oven with chicken until ready to add to skillet, stirring occasionally.
- Remove chicken from oven and carefully cut the breasts into bite sized pieces. Don't burn your fingers!
- In a large skillet, saute the onions and garlic over medium heat. Add in jalepenos, chicken, and potatoes, stirring to mix.
- As the meal finishes cooking, juice both halves of the lime over the pan and stir to blend.
- Serve with cheddar on top. Can be served in a tortilla or with rice, and sour cream always makes a nice addition!
No comments:
Post a Comment