Wednesday, June 20, 2012

Slow Cooked Mexican

In this household, Mexican food is a favourite. I have seen Linc annihilate a whole 2 bowls of chilli con carne without barely breathing.

On Saturday I tried this Chicken Fajita recipe by Stacey Makes Cents in my slow cooker.

1 brown onion, sliced
3 capsicums, sliced
600-700g boneless chicken breast
½ cup chicken stock
½ tsp salt
2 tbsp cumin
1 ½ tsp chilli powder
Lime juice

Sour cream
Cos Lettuce

Place your onion and capsicum at the bottom of your slow cooker, chicken breast on top.
Pour over stock, sprinkle on your seasoning and spices, and then give it a really good squirt lime juice.

Now I did double the mixture because I had my parents for dinner. I cooked it for 6hrs on high. So this could easily cook on high for 4hrs or as Stacey suggest low for 8hrs.

When it's cooked the chicken just falls apart. You can tear it up with a couple of forks or just a little pressure from my serving spoon was enough for it to break up. You definitely have to serve it with a slotted spoon. There are so much juices. (You can use them later for a bases for another recipe). You might also like to play with the chilli and cumin levels a bit to suit your own tastes.

I like to serve it up in bowls for everyone to help themselves and build there own tortillas.

I also did an accompanying Mexican rice adapted from this recipe by The Pioneer Woman Cooks.
I took the heat out of the recipe a bit (and the fact that I've never seen anything like Rotel here) by substituting the can of Rotel for a can of chopped tomatoes and half a chopped green capsicum.

2 Tbsp Canola Oil
1/2 Brown Onion, Chopped
3 Cloves Garlic, Minced
2 cups Basmati Rice
1 can Chopped Tomatoes
1/2 Green Capsicum, Chopped
1 can Whole Tomatoes
1/2 cups Salt Reduced Chicken Stock
1 1/2 cups Salt Reduced Vegetable Stock
1 tsp Cumin
1 tsp Turmeric
1 tsp Salt
Fresh Coriander, Chopped

Heat oil in a large skillet.
Add onions and garlic, then cook for 3 to 4 minutes.
Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.
Add both cans of tomatoes and chopped capsicum. Stir to combine and let cook for 2 minutes.
Finally, add broth, cumin, turmeric and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle on freshly chopped coriander over the top.
Posted by on November 11 2009

 I hope everyone enjoys this Mexican feast!!

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