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| Mexican Stir Fry |
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| My daughter Shauna sent me
this in an E-Mail. Here it is in her own words. Please acknowledge www.mcnalley.com if you choose to publish this recipe elsewhere. |
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| I made this badass meal
last night. You take boneless chicken (I deboned some thighs) and put some
spices on them. I put garlic, chilli powder, and cumin. Then you "brown"
those, not so they're all the way done, but mostly done. I also take
cut up red bell pepper, carrot, and onions, and put them in a bag with some
chilli powder, cumin, garlic, salt and pepper, and olive oil, then shake
it up, so they all get covered. Then put those in the same time as the chicken.
THEN, when the chicken's almost done, you put in enchilada sauce, enough
to pretty much cover them, and to make a sauce. Then, put the rice on (if
you're cooking it in a pan, kind of time it so you put the rice in
the pan at the same time as the enchilada sauce into the chicken pan, I
used the rice cooker, so I just poured the sauce in when I turned the thing
on). Then turn the chicken concoction on low, and turn the chicken every
now and then, and mix the sauce up (so the veggies don't stick to the
bottom), then when the rice is done, the chicken's like perfect. Oh
yeah, after you put the sauce in, you gotta keep the chicken covered. Anyways,
it's kinda like Mexican stir fry. It's freaken good. You just
pour the chicken and sauce over the rice, then mix it all up. It's
badass.
It sounds like a lot, but it's hella easy.
Took like a half hour to make, and the chicken was hella tender. |
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