I love to cook – it’s almost a kind of creative release when I step into the kitchen. I rarely plan too far beyond a core ingredient (generally protein) and never really know what’s going to happen until I check out what veggies and flavour boosters are in the fridge.
This is basically how I bring recipes together to share with you. I put together a combination of flavours in a first run and if I think it is up to a ‘Well Nourished’ standard, I scribble it on a piece of paper and come back to it another day for a formal trial run (and hope I can find that piece of paper – I really need a better system).
My aim with every recipe is obviously to make it as delicious and nourishing as possible (and also simple to make). In my household, it doesn’t matter how ‘healthy’ a meal is, if it doesn’t taste good, then no ones happy (kids because they don’t like it, hubby and I because they are complaining, food’s going to waste and we don’t want it for the lunch the next day because we aren’t really enjoying it also)!!
But I digress – back to this recipe for Creamy Mexican Chicken which simply ticks all the boxes. Delicious, nutritious, tasty as anything and SO quick and easy to make. There are no complaints when this is on the menu!
PS – check out the nut-free and vegetarian versions below too.
500g chicken thighs, roughly diced (or drumsticks)
2 cloves of garlic, finely chopped
400g can tomatoes
1-2 chipotle in adobe sauce*
70g (½ cup) almonds
3 sticks celery, roughly chopped
120ml (½ cup) chicken stock or broth (recipe for homemade here)
Good pinch or two of sea salt
400g can black beans, drained and rinsed (or 1 cup cooked black beans)
Bunch coriander, finely chopped
2 avocados, peeled and flesh removed
Juice of one small lime
Good pinch or sea salt and black pepper
* Chipotle in Adobe sauce are available in most big supermarkets or gourmet delis. They are the flavour hero of this dish and give it a little heat and a beautiful smokey flavour (obviously the more you add the spicier it becomes – 1 is still mild, 2 a tiny amount of heat). Once you’ve opened the can, store leftovers in an airtight glass jar in the fridge. They last forever this way and trust me, you will make this meal again!
If you don’t have chipotle you can sub with a heaped teaspoon of cumin and smokey paprika. If you only use just one chipotle, perhaps add ½ teaspoon of cumin and smokey paprika too.
If you happen to make it too spicy, add natural yoghurt or coconut yoghurt to cool it. This is how I got my kids to work up to spicy food, by adding yoghurt and decreasing it gradually until they ate the same ‘heat’ as hubby and I.
Replace the chicken with slices of tempeh.
Replace the almonds with toasted sunflower seeds.
I have also slow cooked this in a cast iron pan in the oven 150℃ for 90 minutes.
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