Mexican chicken pot
Summary
Dive into the authentic world of flavors with our Mexican chicken pot. This hearty dish, brimming with spices and zest, promises not only a delightful meal but also a dive into the world of traditional Mexican cuisine. Forget the hassle; we’re about to guide you through a foolproof, easy-to-follow recipe, tailor-made just for you. Ready to cook up a storm?
Ingredients
- Chicken breasts: 2 pieces (approx. 1 lb [450g])
- Olive oil: 2 tablespoons (30ml)
- Onion: 1 medium-sized (chopped)
- Garlic cloves: 2 (minced)
- Red bell pepper: 1 (diced)
- Jalapeño: 1 (deseeded and chopped)
- Ground cumin: 1 teaspoon (5ml)
- Chili powder: 1 teaspoon (5ml)
- Diced tomatoes: 1 can (14 oz [400g])
- Chicken broth: 1 cup (240ml)
- Corn kernels: 1/2 cup (75g)
- Black beans: 1 cup (170g)
- Fresh cilantro: a handful (chopped)
- Lime: 1 (juiced)
time
Preparation and Cooking Time: 45 minutes
Serves: 4
Nutritional Facts (per serving)
- Calories: 320
- Protein: 28g
- Carbs: 30g
- Fat: 8g
- Fiber: 6g
- Sugars: 6g
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Season the chicken breasts lightly with salt and pepper. Once the oil is hot, add the chicken and sear each side until golden brown, approximately 3-4 minutes per side. Remove chicken and set aside.
- In the same pot, add chopped onions, allowing them to soften for about 2-3 minutes. Stir in the minced garlic, red bell pepper, and jalapeño, cooking for another 3 minutes.
- Add the ground cumin and chili powder. Stir well, ensuring the vegetables are well-coated with the spices.
- Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
- Reduce the heat to low and return the chicken breasts to the pot, ensuring they are submerged in the liquid.
- Cover and let it simmer for about 25 minutes.
- Once the chicken is cooked through, remove it from the pot and shred it using two forks.
- Return the shredded chicken to the pot, then stir in the corn and black beans. Allow everything to heat through.
- Before serving, stir in the fresh cilantro and lime juice. Adjust seasoning as required.
Tips for the best Mexican chicken pot
- To give the dish a richer flavor, consider using bone-in, skin-on chicken thighs. They can be a flavorful alternative to chicken breasts.
- Always deseed the jalapeño if you want to control the heat. Keeping the seeds in will make it spicier.
- Serving with a side of brown rice can complement the dish by adding some complex carbs, making it more filling.
Serving and enjoying Mexican chicken pot
Once your Mexican chicken pot is ready, here are some ways to serve and enjoy it:
- Top with sliced avocados for a creamy texture and an added dose of healthy fats.
- Serve with tortilla chips or warm tortillas on the side. This addition can provide a delightful crunchy texture to your meal.
- A side salad with a tangy vinaigrette can refresh your palate, complementing the richness of the chicken pot.
There you have it, a recipe that’s as tasty as it is wholesome, all set to bring the vibrant world of Mexican cuisine right to your dining table. Thanks for choosing AH7 for your culinary adventures, and remember, every bite counts towards a healthier you!
MEXICAN CHICKEN POT
Dive into the authentic world of flavors with our Mexican chicken pot. This hearty dish, brimming with spices and zest, promises not only a delightful meal but also a dive into the world of traditional Mexican cuisine. Forget the hassle; we’re about to guide you through a foolproof, easy-to-follow recipe, tailor-made just for you. Ready to cook up a storm?
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Nutritions
Nutrition Facts
MEXICAN CHICKEN POT
Amount per Serving
Calories
320
% Daily Value*
Fat
8
g
12
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken breasts: 2 pieces approx. 1 lb [450g]
- Olive oil: 2 tablespoons 30ml
- Onion: 1 medium-sized chopped
- Garlic cloves: 2 minced
- Red bell pepper: 1 diced
- Jalapeño: 1 deseeded and chopped
- Ground cumin: 1 teaspoon 5ml
- Chili powder: 1 teaspoon 5ml
- Diced tomatoes: 1 can 14 oz [400g]
- Chicken broth: 1 cup 240ml
- Corn kernels: 1/2 cup 75g
- Black beans: 1 cup 170g
- Fresh cilantro: a handful chopped
- Lime: 1 juiced
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Season the chicken breasts lightly with salt and pepper. Once the oil is hot, add the chicken and sear each side until golden brown, approximately 3-4 minutes per side. Remove chicken and set aside.
- In the same pot, add chopped onions, allowing them to soften for about 2-3 minutes. Stir in the minced garlic, red bell pepper, and jalapeño, cooking for another 3 minutes.
- Add the ground cumin and chili powder. Stir well, ensuring the vegetables are well-coated with the spices.
- Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
- Reduce the heat to low and return the chicken breasts to the pot, ensuring they are submerged in the liquid.
- Cover and let it simmer for about 25 minutes.
- Once the chicken is cooked through, remove it from the pot and shred it using two forks.
- Return the shredded chicken to the pot, then stir in the corn and black beans. Allow everything to heat through.
- Before serving, stir in the fresh cilantro and lime juice. Adjust seasoning as required.
Notes
TIPS To give the dish a richer flavor, consider using bone-in, skin-on chicken thighs. They can be a flavorful alternative to chicken breasts. Always deseed the jalapeño if you want to control the heat. Keeping the seeds in will make it spicier. Serving with a side of brown rice can complement the dish by adding some complex carbs, making it more filling. SERVING SUGGESTIONS Once your Mexican chicken pot is ready, here are some ways to serve and enjoy it: Top with sliced avocados for a creamy texture and an added dose of healthy fats. Serve with tortilla chips or warm tortillas on the side. This addition can provide a delightful crunchy texture to your meal. A side salad with a tangy vinaigrette can refresh your palate, complementing the richness of the chicken pot.
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