Chicken Tex-Mex

Chicken Tex-Mex


A simple recipe for pan fried .

Chicken breasts are seasoned spicy and fried in a frying pan, then covered with black beans, and avocado. Great served in tacos or on rice.


Ingredients


  • 3 skinless chicken breasts
  • 1 and 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and black pepper
  • 2 tablespoons of olive oil
  • 1/3 cup broth or water
  • 1/3 cup salsa or tomato puree
  • 1 can of corn
  • 1 small can of black beans
  • 1 red pepper
  • 1 small
optional
  • 1 diced avocado,
  • 1 diced tomato,
  • lime

Break the thicker parts of chicken. In a small bowl, mix the chili powder, cumin, garlic powder and 1/4 teaspoon of salt and pepper. 

Sprinkle both sides of the chicken evenly. Heat the olive oil in a pan over medium heat. 

Put chicken on it and bake until browned (about 5 minutes), then turn (if necessary, slightly reducing heat) for another 5 minutes or longer. 

Add chopped onion and pepper and pour broth / water with puree / salsa. Simmer for a moment.

You can now pour in the corn, rinsed black beans and season with salt or pepper. 

Reduce heat, cover and cook until vegetables and black beans heat up, about 3-4 minutes. Add tomatoes and coriander as needed. 

Serve with rice or chop the chicken and serve with tacos. Add avocado to this.

Bon Appetit!


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