Mexican spicy chicken
July 3, 2017
: 4
: 20 min
: 25 min
: 45 min
: easy
When my stepson was younger, he asked if I could make him chicken tacos or tortillas like they did at school. It was the end of a busy working week and I thought using a packet mix to add to the chicken would be just fine. How wrong I was. The colour of the spice mix turned my dish an unmentionable shade of brown and the smell had an odd smoky taint to it. I looked on the back of the packet and as I read the spice ingredients, I thought to myself 'I can do better than this' & Marise's mexican spicy chicken was born. I still buy the bean mix (Go Green makes a lovely kidney bean mix called 'Salsa original') but you can make your own if you have the time (recipe coming soon).
Ingredients
- 2-4 sliced chicken fillets
- 1 onion - sliced
- 1Tb olive oil
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp turmeric powder
- ½ tsp ginger powder
- ¼ tsp chilli powder ( or to your taste)
- 1 packet Go green Salsa Original (or your preferred kidney bean/tomato mix)
- Tortillas, lettuce, grated cheese, sliced red capsicum, sour cream to serve
Directions
- Step 1 Slice onion and panfry with spices in the oil until softened, add the chicken pieces & cook for approx 15 mins or until chicken is cooked through.
- Step 2 Add the bean mix and cook for a further 10 minutes.
- Step 3 Season to taste
- Step 4 Serve with tortillas or tacos and condiments above – enjoy!
