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Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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You are here: Home / Archives for cumin

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Mexican Chicken Braise

August 31, 2019 By Terry Leave a Comment

Mexican Chicken Braise
With chicken so tender you can cut it with a fork, red and green peppers, and onions, how could you lose?

This is a delicious way to prepare chicken that can be served over rice, buckwheat, or just with corn tortillas. The chicken is fork-tender and this dish heats up for leftovers nicely.

Print Recipe
Mexican Chicken Braise
Mexican Chicken Braise
Servings
Ingredients
  • 1/4 cup oil
  • 8 chicken thighs
  • Juice of 1 lime no zest
  • 1 tbl. tequila
  • 2 tbl. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/2 tsp. cinnamon
  • 14 oz. can diced tomatoes
  • 2 cup chicken broth
  • 2 tsp. Adobo sauce with chipotle peppers
  • 1/2 tsp. brown sugar
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 1/2 cup green pepper chopped
  • 1/2 cup Red Pepper chopped
  • 4 oz. can sliced olives drained
  • juice of 1 lime + zest Zest lime first, then juice
  • salt (optional) and pepper
Servings
Ingredients
  • 1/4 cup oil
  • 8 chicken thighs
  • Juice of 1 lime no zest
  • 1 tbl. tequila
  • 2 tbl. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/2 tsp. cinnamon
  • 14 oz. can diced tomatoes
  • 2 cup chicken broth
  • 2 tsp. Adobo sauce with chipotle peppers
  • 1/2 tsp. brown sugar
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 1/2 cup green pepper chopped
  • 1/2 cup Red Pepper chopped
  • 4 oz. can sliced olives drained
  • juice of 1 lime + zest Zest lime first, then juice
  • salt (optional) and pepper
Mexican Chicken Braise
Instructions
  1. Wash and trim off excess fat from chicken thighs. Pat dry.
  2. Zest one lime. Add the juice from the lime and the zest to a small prep bowl and set aside. Combine juice from another lime, tequila, and worschestershire sauce in flat pan.
  3. In a small prep bowl, mix chili powder, cumin, oregano, and cinnamon together and set aside.
  4. Add chicken to pan and season with salt (optional), pepper, and a small amount of the seasoning mix. Marinate chicken for up to 30 minutes.
  5. In a medium bowl, combine tomatoes and their juice, broth, adobo sauce, and sugar and set aside.
  6. Dice onion and mince garlic and set aside onion in a small prep bowl.
  7. Chop green and red peppers and set aside in another small prep bowl.
  8. Heat skillet over medium-high heat. When hot, add oil. When oil is shimmering, add chicken and brown for about 15 minutes, alternating sides every 3-4 minutes. Remove chicken from skillet and drain off excess fat from skillet.
  9. Return skillet to heat, lowering temperature to medium. Add 1 tbl. oil and heat until shimmering.
  10. Cook onion until tender, stirring frequently, about 3 minutes.
  11. Add garlic and and seasonings and cook until fragrant, about 1 minute.
  12. Add tomato mixture to onion and bring to a boil, stirring frequently to pick up browned bits in skillet.
  13. Return chicken to skillet and reduce heat to medium-low, cover, and simmer for 15-20 minutes, flipping chicken halfway through.
  14. Once chicken is fully cooked (165 degrees F at minimum), remove chicken from skillet and shred with two forks.
  15. Return shredded chicken to skillet. Add peppers and olives and cook until sauce is thickened and clings to chicken, about 10 minutes.
  16. Stir in lime zest and juice.
  17. Season with salt and pepper to taste.
Recipe Notes

To make preparation easier, use 4 small prep bowls, 1 medium bowl, a dish in which to marinate the chicken, and a large skillet.

The adobo sauce/chipotle pepper mixture can be purchased in 4 oz cans. Using a pair of gloves, dice the peppers, then put the amount needed for this recipe in a small prep bowl. The remainder of the adobo sauce/chipotle pepper mixture can be put onto wax paper and frozen in 1 - 2 tsp. portions. Whenever you need this seasoning again, just pull what you need from the freezer, being sure to not touch the mixture with your fingers.

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Filed Under: Uncategorized Tagged With: Newsletter Recipe

Mexican Vegan Vegetable Stew

November 4, 2016 By Terry Leave a Comment

 

This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.


Print Recipe


Mexican Vegan Vegetable Stew

Course Soups
Cuisine Mexican

Cook Time 45 minutes

Servings


Ingredients
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced or pressed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable broth (or chicken broth)
  • 1 heaping tablespoon tomato paste
  • 5 small red potatoes cubed
  • 2 carrots peeled and sliced 1-inch thick
  • 2 stalks celery sliced 1-inch thick
  • 1 15 oz can corn drained
  • 2 14 oz cans diced tomatoes with green chilies

Course Soups
Cuisine Mexican

Cook Time 45 minutes

Servings


Ingredients
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced or pressed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable broth (or chicken broth)
  • 1 heaping tablespoon tomato paste
  • 5 small red potatoes cubed
  • 2 carrots peeled and sliced 1-inch thick
  • 2 stalks celery sliced 1-inch thick
  • 1 15 oz can corn drained
  • 2 14 oz cans diced tomatoes with green chilies


Instructions
  1. Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add
    garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices
    aromatic, about 30 seconds. The pot will be quite hot, so have your broth ready to pour in so
    your garlic doesn't burn.

  2. Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low
    boil for 20 minutes.

  3. Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes
    until potatoes are fork tender.

  4. Allow to cool for at least 10 minutes, serve, and enjoy.


Recipe Notes

http://bakingmischief.com/2016/03/14/mexican-vegan-veggie.stew/


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Filed Under: Main Dishes

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