Sunday, June 2, 2013

Mexican Chicken

I don't know about you, but in my house I am always looking for new ways to cook chicken. This recipe came about when I had leftover chicken thighs and left over taco seasoning. So, I just got creative and threw this recipe together one night. Isn't funny how recipes like that end up becoming one of your favorite go to recipes? This one has become one of ours. Disclaimer, if you don't like super spicy food, leave out the jalapeno and hold back on the taco seasoning. This dish can be as mild or spicy as one prefers it to be. We tend to like ours a little on the spicy side, my husband even added extra Texas Pete hot sauce to his. Hope you enjoy this dish as much as we do.

Mexican Chicken

2 Chicken thighs, cubed
4 small sweet peppers, Julianne style
1/2 yellow onion, diced
1 can of black beans, rinsed and drained
1 can of diced green chilles
1 jalapeno pepper, Julianne style with seeds and ribs
1 can of diced tomatoes, drained
2 Tbsp of EVOO
1/2 pack of taco seasoning
1 cup of yellow rice, cooked per package

-->In a large skillet on medium heat, add EVOO and chicken. Let the chicken brown for a couple of minutes on both sides.

-->Add onions and peppers to the chicken; saute until the onions are translucent and the peppers are soft.

-->Add black beans and green chiles, stir and simmer for 5 minutes.

-->Add diced tomatoes and taco seasoning, stir and simmer for 5-10 minutes. 

-->Serve with yellow rice (not pictured, my husband wanted stuffing with it that night.)

-->Happy Eating!!