Friday, November 12, 2010

Mexican Chicken Stew

I adapted this from a recipe I saw on the food network. This soup was so delicious, there is a few different elements that make this so different.
  • 3 cups cooked chicken, I used leftovers
  • 4 cups chicken broth or stock
  • 3 Tbsp olive oil
  • 1 large white onion, chopped
  • 2 cloves chopped garlic
  • 1 can 28 ounce chopped tomatoes, with juice
  • 1 small can chopped jalapenos with juice
  • 1 Tablespoon dried oregano
  • 1 teaspoon cumin powder
  • a few dashes Worcestershire sauce
  • juice of one lime
  • 1 cup cooked quinoa (optional)
  • salt and pepper to taste
  • fresh cilantro for garnish
In a large pot add olive oil, heat on medium. Add onions and garlic, a little bit of salt and pepper. Cook for 5 minutes. Add in broth, tomatoes, jalapenos, oregano, cumin, Worcestershire, lime and chicken. Bring to simmer and cook for 30-40 minutes. Traditionally Mexican stews contain rice. I added quinoa. Here is a tutorial on quinoa- how to cook it and what it is (it's a complete protein that is also a grain!).

Thursday, November 4, 2010

Chicken, bacon and avocado salad

I found some really good avocados yesterday. I made baby food with some. And I used the other today. This is more of a summary recipe but I would eat it in all seasons. It was delicious.
  • 1 lb chicken breasts, salt and peppered
  • 1 hass avocado, cubed
  • 5 slices bacon, very crispy (I used the oven)
  • 1 medium tomato, seeded and chopped
  • 1 clove chopped garlic
  • a dash of lemon juice
  • salt and pepper to taste
Grill chicken until fully cooked on medium in a skillet with cooking spray. Place on a plate until cool enough to chop into cubes. Cook bacon until crispy, I cooked it in the over on 400 for 20 minutes. Let cool. Chop avocado, tomato and garlic, place in a bowl. Chop chicken and bacon, add to bowl. Mix. Add in lemon juice and salt and pepper to taste. I served over a bed of spinach.