Mexican Chicken Chili
Lunch Prep
I love Mexican flavors! Since I live in Houston, the favors for Mexico are ingrained in my everyday life. Many people associated Mexican foods with spicy flavors, and they don’t have to be. It is all about developing rich flavors and sauces.
Chili Colorado is one of my favorite stews. It is not spicy at all, but the sauce has bold and rich flavors. I can easily find the chilies at my local supermarket, and I know they can be found all throughout Texas, but as far as other state, I do not know. I can typically find these in the International section at the store or in the spices and baking isle. You can also get them shipped to you from Amazon, if you can’t find them in your local market.
There are 3 parts to this lunch that can be made at the same time:
Chicken Chili Colorado:
Ingredients:
5 ancho chilis
2 pasillas chilis
2 guajillos chilis
4 cups water
4 chicken breasts (boneless/skinless)
6 cloves garlic
1 yellow onion
1 lime
1/2 tablespoon Mexican oregano
1 tablespoon cumin
Salt to taste
Instructions:
In a large pot, bring water to a boil. Crush the garlic cloves and remove the skin. Quarter the onion and remove the skin as well. Dump into the boiling water with 1 tablespoon salt. Se-stem and seed the chilis and add to the boiling water. Squeeze lime juice into the pot. Cover and boil for about 5 minutes until everything is soft. Remove from heat and let sit for 5 to 10 minutes.
Dump the contents of the saucepan into a blender, and blend until a smooth sauce form. Add back to the pot and add Mexican oregano and cumin. Over medium-low heat add the chicken that has been cut into cubes. Cover and simmer on medium to medium-low heat for about 20 to 30 minutes. Take off heat and let cool for 10 to 15 minutes (it will be lava hot!).
Makes 8 lunches
Stewed Beans:
Ingredients:
3 cans of beans (try to get canned beans with no salt added)
1 can of crushed tomatoes
1 cup water
1 tablespoon cumin
½ tablespoon Mexican oregano
½ tablespoon coriander
Couple tablespoons of fresh cilantro, roughly chopped
½ lime, juiced
Salt to taste
Instructions:
While the chicken is cooking, open and drain 3 cans of beans of your choice. I had a can of black beans, pinto beans, and chick peas so that is what I used.
In a medium sized pot, dump beans and tomatoes into pot. Add water and spices. Simmer on medium for 30 minutes. Taste for salt (this will depend on the tomatoes and beans used). Remove from heat and enjoy!
Brown Rice, Quinoa, and Flaxseed:
Ingredients:
1 cup brown rice
1 cup quinoa
½ cup flaxseed
4 cups water or stock
Salt to taste
Instructions:
In a medium pot, cook brown rice according to package instructions. In another pot, cook quinoa according to package instructions. When both are done, combine in a large bowl and add flaxseed. Salt to taste.