Feeds:
Posts
Comments

Posts Tagged ‘mexican’

Jeff is out of town for a few days so dinner prep is all on me.  Not a big deal but I needed to have something in mind before I headed home last night.  We had a few avocados in the fridge that I wanted to use up along with some cilantro.  This is what I came up with.

Mexican Inspired Chicken Bites

2 boneless skinless chicken breasts cut into roughly 1 inch pieces

juice of 1 lime

1 tablespoon honey

1/2 small red onion, diced

1 small handful cilantro, diced

1 tiny (think child sized, Peter got it from the garden for me) handful oregano, diced

1/2 jalapeno, seeded and diced (also from our garden)

1/4 tsp garlic powder (not garlic salt)

1/2 teaspoon cumin seeds, crushed roughly in your hand

1/2 teaspoon coriander seeds, smashed roughly with the back of a knife (I was too lazy to take out the mortar and pestle and really crush them)

salt

freshly ground pepper to taste

1 tablespoon olive oil

  • Place all ingredients except olive oil and chicken in a bowl.  Mix well.  Add the chicken pieces and let marinate for 5 – 10 minutes.
  • Heat oil in a medium saucepan over medium heat.  When the oil is hot add the chicken one piece at a time.  Be sure to leave room between pieces.  I did it in two batches to prevent overcrowding.
  • Let the chicken brown before turning.  It should only take a few minutes per side.  When cooked through on both sides, remove to a platter or bowl and repeat with remaining chicken.  Discard any remaining marinade.
  • When the second batch is done, add the first batch back to the pan and reheat it gently for a few minutes.
  • I served this with rice and pigeon peas, sauteed golden beets, and super simple guacamole.

Super Simple Guacamole

Smash up one avocado with the back of a fork and mix until smooth and creamy.  Add one chopped tomato (from our garden).  I did not seed it this time but mixed the liquid from the tomato in and it really added to the creaminess of the guacamole.  Season with salt and pepper.

Read Full Post »