longslowaccident: (Default)
[livejournal.com profile] askingxalice was asking~ (hurr) for the recipe for that Mexican Chicken Stew I made that was really good. It's in a book called The Complete Idiot's Guide to Slow Cooker Cooking, and it's delicious:

Mexican Chicken Stew

Prep time: >15 minutes
Minimum cooking time: 4 hours
Makes 4 servings


1 TB vegetable oil (I used olive oil)
1 large onion, peeled and diced
3 garlic cloves, peeled and minced
1/2 green bell pepper, seeds and ribs removed, finely chopped
1 TB chili powder
1 tsp ground cumin
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 cup refridgerated commercial tomato salsa
1 (8 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
salt and black pepper to taste
cooked white or brown rice

Heat oil in a medium skillet over medium heat; add onion, garlic, and green bell pepper. Cook and stir for 3 minutes for until onion is transclucent. Stir in chili powder and cumin. Cook 1 minute, stirring constantly.

Scrape the mixture into the slow cooker. Add chicken (uncooked), salsa, tomato sauce, and kidney beans. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Season with salt and pepper, and serve over rice.
longslowaccident: (Default)
So I just made the best foods ever. OM FUCKING NOM.

Mission Wraps sun-dried tomato basil corn tortillas
Sweet corn
Black beans
Chopped black olives
Chicken (I used MorningStar Chick'n patties, but would have preferred canned chicken IF THAT BAG OF GROCERIES WASN'T MISSING)
Peach Pineapple Chipotle salsa (I got it from Wal-Mart, store brand)
Light/fat free sour cream
Cheddar/Fiesta cheese
*EVERYTHING open to substitution, also ADD whatever you've got around to make it more interesting!

Preheat oven to 400, lay a tortilla on a pizza pan (I used one with holes in the bottom for extra crispiness). In a bowl, add corn, beans, black olives, and salsa, and mixed. Scoop some (however much you want) onto the tortilla you laid out, spreading evenly. Layer with cheese, then other tortilla. Bake for 10-15 minutes, depending on how crispy you want it. (How much salsa you used might affect how long the bottom tortilla needs to bake, since the liquid will sort of soak into it a little.) When it's done to your taste, allow to cool, slice with a pizza cutter, top with sour cream and more cheese if you want, then eeeeeatt ohmygod


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September 2010

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