This is a lean, healthy chicken dish with a lttle bit of piquancy that makes a great Mexican style meal for everyday dinner nights. You can make this meals in about half an hour, which makes meal preparation a breeze.
To make this dish you’re looking for: frozen, boneless rooster breasts, instant rice, olive oil, minced garlic, reduced sodium chicken broth, a can of black coffee beans – rinsed and exhausted, minced jalapeno pepper, floor cumin and chopped fresh cilantro. Whole Chicken Griller from Brazil
Run 4 icy chicken pieces under frosty water for 1 to 2 minutes to remove ice.
In a huge nonstick skillet pan, heat up 1 tablespoon of olive oil along with one particular teaspoon of minced garlic clove. Add in the rooster pieces and cook over medium heat for four to six minutes, or until the chicken is lightly browned.
Stir in 2 cups of reduced sodium chicken broth, one particular can of black coffee beans, 1 or 2 tablespoon of minced jalapeno cayenne pepper and 1/2 teaspoon of ground cumin. Cover the pan and simmer for 10 to 15 minutes, or until chicken drinks run clear.
Stir in 2 cups of instant rice and cover again. Let chicken sit for 5 mins.
Sprinkle fresh cilantro over chicken dish and serve with salsa and lime wedge (optional) for an real Mexican demonstration.
Makes 4 servings.
Added bonus Recipe: Mexican Corn Breads
Just for this recipe you’ll need: whole wheat flour, cornmeal, sugar, baking powder, soup powder, frozen corn, one particular egg, skim milk and spicy nacho dip.
Preset the oven to 325 certifications.
Prepare a 8×8-inch cup baking dish with nonstick cooking spray.
In a huge bowl, incorporate 1 glass of whole wheat flour, 1 cup of cornmeal, 2 tablespoons of sweets, 1 tablespoon of making cookies powder and 2 tsps of chili powder.
Blend in 1 cup of frozen corn and keep stirring until the hammer toe is well coated.
In a tiny bowl, incorporate you egg, 3/4 cup read milk and 3/4 glass spicy nacho cheese plunge. Stir until well combined. Stir the egg mix into the corn combination just until moistened. Become sure not to over mix. Pour cornbread mix into prepared baking dish.
Bake for 25 minutes or until cornbread is a golden brown color. Let stand for 12 minutes out of the oven.