HELPER CHEFS

Tuesday, May 26, 2009

Shredded Chicken Mexi Rice Bowls

Shredded Chicken Mexi Rice Bowls


ABOVE:Shredded Chicken Mexi Rice Bowls


ABOVE:Hot Sauce


ABOVE:Quickie Salsa


ABOVE:Black Beans


ABOVE:Corn/Pepper Toss


ABOVE:Shredded Chicken


ABOVE:Cilantro Lime Rice

Shredded Chicken Mexi Rice Bowls

These are Delicious! The "flame value" depends on your taste buds. I like it spicy so this has a lil flame. This recipe makes enough for about 5 adults. Between Dan and I, we ate dinner twice, and I had lunch once. It is just as great tasting when microwaved the next day so leftovers in this case is a good thing. :)

I am going to include all recipes big and small for this dish. Alot of this can be made ahead of time and stored in fridge.

All of these recipes have been made with broth or water rather than butter when ever possible, and no added salt. If I remember right I added salt and pepper to taste once, and used 1/2 a TB of butter once. But other than that, that's it. It is fabulous to make something yummy that is also healthy! Yeah!



Cilantro Lime Rice



2 cups bismati rice
2 1/4 cup water
1/4 cup chopped cilantro
5 tsp lime juice

rinse rice
let rice sit in water for 15-20 min
bring rice and water to boil.
Immediately stir, and bring down to a simmer.
Cover with lid and keep covered at simmer for 15 minutes.
After 15 minutes, remove from heat, remove lid, fluff with fork and mix in chopped cilantro and lime juice.
Can let sit till all ingredients for dinner are done, or can make ahead and refrigerate.

Shredded Chicken


3 large chicken breast (about 1.7 lbs)
3tsp Cajun seasoning
2 tsp taco seasoning
1 1/2 cup water
1 tsp taco seasoning

-Chop 1/2 froze chicken up into about the size of a 1/2 deck of cards
throw all chicken in pressure cooker and brown with a few tablespoons of the water, all the Cajun seasoning, and 2 tsp taco seasoning.
-After the chicken is browned, crank the heat to high, add thew rest of the water, stir, and then seal the lid.
-Keep on high until the rocker rocks steadily. Then reduce heat to about medium heat so the rocker can rock at medium speed for 15 minutes.
-After 15 minutes of steady rocking, turn burner off and wait for pressure to be released.
-When it is safe, remove lid and use forks to shred chicken.
-Add the last of the taco seasoning.
-Do not drain the liquid. There shouldn't be much after shredding.
-Chicken can also be refrigerated until ready to use.
-Serve hot.

OR HERE IS MY NEW AND IMPROVED NEW FAVORITE WAY TO DO THE CHICKEN!

AWESOME MARINADE FOR SHREDDED CHICKEN

I forgot to take a picture of this, but it is definitely worth posting anyway. DELICIOUS! I was going to make Shredded Chicken Mexican Rice Bowls, but wanted to try a new flavor for the chicken. THIS is the recipe I will use from now on when making shredded chicken for the rice bowls. This is a must try. It is a nice change up from taco seasoning. I tend to fall back on the taco seasoning too often because it is easy. This recipe fed myself and 2 hungry men, but could probably feed 4-5 normal people. I think we all had 2-3 helpings....ha!

Ingredients
2 lbs of chicken breast unthawed
2 tsp red pepper flakes
1/4 white onion (palm size amount)
1/4 purple onion (same amount)
2-3 TB fresh oregano
1/4 cups olive oil
6 cloves of garlic
2 tsp cumin
1 tsp Cajun
1 1/2 tsp liquid smoke

-In a food processor, pulse all ingredients except chicken.
-Pulse until it is about the consistency of hummus.
-Stab the chicken with a fork all over so there are many holes for the marinade to seep into.
-Rubber scrapper all of the marinade onto the chicken and mix around in a bowl until chicken is covered thoroughly in the marinade.
-Cover chicken and put in the fridge for at least an hour.
-In a pan with a little olive oil over med-med/high heat, cook chicken until JUST done. DO NOT over cook. I make sure to coat the chicken in as much marinade paste as possible b4 I place it in the pan to cook.
-As soon as the chicken is cooked through, throw it in a big bowl and shred it by dragging two forks across each others paths.



Corn/Pepper Toss

1 can corn drained
1 jalapeno seeded and chopped small
1/4 onion chopped
1 red pepper chopped large
1/2 TB butter
salt and pepper to taste
1/8 tsp cloves

-In a pan over med/high heat, melt butter
-Add onion, pepper, and jalapeno to butter and saute until red pepper is tender crisp and onions are clear.
-Once the onion and pepper are ready, add the corn and cloves.
-Mix, ready to serve warm. Or pop in the fridge and warm up to serve.

01/06/2010 - I have made this corn toss again with canned corn, red bell pepper, purple onion cilantro and a touch of lime juice. All ingredients raw not cooked. I almost like this better:)

Black Beans

2 can of black beans rinsed and drained
1 cup onions chopped
8 large cloves garlic coarsely chopped
4 tsp cumin
2 cups chicken broth

-In pan over med/high heat add 8tsp broth, all garlic and all onion. Saute till onions are tender.
-Add rinsed beans, cumin, and remaining broth. Simmer very low with lid on for 15-30 minutes. (Can sit on low for a long time....doesn't really matter)
-These will also be served warm.
-You can use butter to saute, but I am trying to be healthy.

Quickie Salsa

This is yummy to make in big batches and eat with chips. I believe I have a similar recipe earlier in the blog.

1/2 cup cilantro
2 clove garlic
2 Roma Tomatoes
1/2 large onion
1 tsp lime juice

In food processor, mince garlic and cilantro
Add lime juice, tomato, and onion use processor to chop.
Keep in fridge.

OR MAKE fresh chopped salsa:) or both:)


Hot Sauce

2 tsp red pepper flakes soaked for 15 min or more in enough water to cover them.
2 Roma tomatoes cut in halves
Approx. 1/2 cup onion cut in two big chunks
2 tsp chicken broth
About 40 dime sized fresh oregano leaves

In food processor, process soaked flakes, Oregano, and chicken broth. After they are processed well, add all other ingredients till processed to a smooth consistency. Use as a hot sauce over foods. Keep in fridge.


To make Shredded Chicken Mexi Rice Bowls, add a scoop or two of each recipe in a bowl along with a lil Mexican Blend OR Mozzarella, Low Fat Ranch OR Light Sour Cream, and a drizzle of canned green enchilada sauce.

If you are in the mood for a burrito, you can wrap it up in a tortilla rather than a bowl, but I love the bowl:)

Can also make the salsa posted back in March/April and serve with chips b4 dinner is served :) This is a great meal to make ahead and keep in fridge. When company comes, you simply keep the "warm" ingredients on low on the stove top, and dig out the chilled ingredients b4 hand. Then you will have extra prep time for blended drinks n such:)

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