Sunday, August 30, 2015

Sunday Food Blogging

The "Good-for-you" in the name of this recipe comes from the original that I found in a magazine. It was not Mexican, had cloves in it, and was advertised as healthy because it specified salt-free canned tomatoes. It also specified brown sugar, so I'm not sure of the validity of the claim, but anyway. I modified it beyond recognation and called it "Bill's Good-for-you Spicy Chicken." Further modification has resulted in this offering.

Ortega offers diced green chiles, but I never use them. I get the whole ones and dice them myself because I have found that their diced offering is usually nothing more than a mushy mess.

Bill’s “Good-for-you” Mexican Chicken

1# skinless boneless chicken breasts
1 lg onion (for about 1 cup chopped)
1 lg Bell pepper (red or green), cut to 1” chunks
1 can Ortega green chile, diced small
½ tsp ground cumin
½-3/4 tsp chile powder
1 tsp garlic, crushed or minced fine
1 can diced tomatoes (15.5oz )
1 can tomato sauce ( 8 oz )

Cut the the chicken into bite-sized pieces and saute it with the onion and garlic, stirring frequently, until the opion is just transparent and the chicken is no longer pink. Don’t worry about cooking the chicken all the way through at this point; we’re going to simmer it in liquid for a bit.

Add the bell pepper and continue cooking a few minuter on medium high, just enough to soften the peppers a little.

Add the tomatoes with all the juice, tomato sauce, cumin, green chiles and chile powder. Stir well, leaving heat up until it is bubbling then turn heat down to a low simmer for about 10-15 minutes. Serve over rice.

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