Mexican Chicken and Vegetables with Chipotle Peppers (AHA 8th ed)
My Goddess, this one is just as spicy as that Fiery Chicken Chili recipe. We suffered dearly for this one. The flavor is great, but damn.
Olive oil spray
8 boneless, skinless chicken breast halves (I diced mine up)
2 large onions, chopped (onion powder to taste works fine)
4 medium garlic cloves, minced (one big tablespoon of minced garlic from a jar)
1 cup uncooked rice (we use brown rice)
1/2 tsp ground turmeric (I ended up not using it -- no reason)
1 medium fresh jalapeno, minced (optional -- trust me, after chipotle, chiles, and chili powder, you won't need it)
1 14.5oz can of diced tomatoes, undrained (here's where I got the chiles, Ro-Tel)
1 medium green bell pepper, chopped (I'm a major fan of the red, yellow, and orange minis)
2 tsps. cumin
1 1/2 tsps. oregano
1 tsp chili powder
1/2 tsp salt (I never use standard salt in recipes, always Mrs. Dash or some other preferred spice blend)
1 to 2 tsps. olive oil
RKW Note: Unless you're a culinary master and own a dutch oven (which I don't) and know how to use it (which I don't), my instructions work just as well as theirs.
Cook the rice according to package instructions. The turmeric is supposed to go in here after it's done cooking. Adds color and flavor if you want.
While the rice is cooking, use the olive oil to fry the chicken in the skillet (whether you halved it or diced it) until it is thoroughly cooked (thou shall not get salmonella, botulism, or any other nastiness). Set off to the side.
Saute the bell peppers, onions (if you're not using powder), and garlic together in the skillet you fried the chicken in (unless you like dirtying more dishes than you have to), use more olive oil, and cook until tendercrisp.
In a bowl, combine the tomatoes, cumin, oregano, chili powder, chipotle peppers, and salt. Add the sautéed peppers, onions, and garlic. Put the chicken back into the skillet and pour the mixture over it, simmer until cooked through.
RKW Note: If you're not into habanero level spiciness, feel free to use standard diced tomatoes without chili peppers ... even our noses were running, and we were reaching for the ice water at times.
Total Fat: 2.5g (1/2g bad fat)
Carbs: 44g
Protein: 31g
(Source: AHA Cookbook, 8th ed.)
Enjoy,
RKW
Mexican Chicken and Vegetables with Chipotle Peppers
4 dried chipotle peppers (we used a can of chipotle peppers in adobo sauce -- you won't need the 1.5 cups of water to boil and put the chipotle peppers in for 30 mins according the instructions)Olive oil spray
8 boneless, skinless chicken breast halves (I diced mine up)
2 large onions, chopped (onion powder to taste works fine)
4 medium garlic cloves, minced (one big tablespoon of minced garlic from a jar)
1 cup uncooked rice (we use brown rice)
1/2 tsp ground turmeric (I ended up not using it -- no reason)
1 medium fresh jalapeno, minced (optional -- trust me, after chipotle, chiles, and chili powder, you won't need it)
1 14.5oz can of diced tomatoes, undrained (here's where I got the chiles, Ro-Tel)
1 medium green bell pepper, chopped (I'm a major fan of the red, yellow, and orange minis)
2 tsps. cumin
1 1/2 tsps. oregano
1 tsp chili powder
1/2 tsp salt (I never use standard salt in recipes, always Mrs. Dash or some other preferred spice blend)
1 to 2 tsps. olive oil
RKW Note: Unless you're a culinary master and own a dutch oven (which I don't) and know how to use it (which I don't), my instructions work just as well as theirs.
Cook the rice according to package instructions. The turmeric is supposed to go in here after it's done cooking. Adds color and flavor if you want.
While the rice is cooking, use the olive oil to fry the chicken in the skillet (whether you halved it or diced it) until it is thoroughly cooked (thou shall not get salmonella, botulism, or any other nastiness). Set off to the side.
Saute the bell peppers, onions (if you're not using powder), and garlic together in the skillet you fried the chicken in (unless you like dirtying more dishes than you have to), use more olive oil, and cook until tendercrisp.
In a bowl, combine the tomatoes, cumin, oregano, chili powder, chipotle peppers, and salt. Add the sautéed peppers, onions, and garlic. Put the chicken back into the skillet and pour the mixture over it, simmer until cooked through.
RKW Note: If you're not into habanero level spiciness, feel free to use standard diced tomatoes without chili peppers ... even our noses were running, and we were reaching for the ice water at times.
Total Fat: 2.5g (1/2g bad fat)
Carbs: 44g
Protein: 31g
(Source: AHA Cookbook, 8th ed.)
Enjoy,
RKW
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