Mexican Chicken and Rice
- 500 grams of diced organic chicken breast
- 2/3 cup sliced mushrooms
- 1/2 a red capsicum, diced
- 1 teaspoon of crushed garlic
- 1/2 teaspoon – or more to taste – of mild chili powder
- 1 teaspoon of turmeric
- 1 teaspoon of ground cumin
- Pink salt
- Olive oil
- Coconut oil
Marinate chicken in olive oil and all other ingredients except the vegetables and coconut oil. Leave in fridge for an hour or more. Use some coconut oil to heat a pan over a moderate flame. Cook the chicken until nearly done, then add the mushrooms and capsicum.
Cook until the veggies are soft. Done! Serves 6, in conjunction with Mexican rice
Ingredients – Mexican Rice
- 1/2 a cup of mixed wild rice
- 2 organic sweetcorns
- 1/2 a spanish onion
Dice onion. Slice corn off the cob. Set aside together in a bowl.
Cook rice by bringing to the boil with twice as much water as rice. Once brought to the boil cover and let simmer for 15-20 minutes. Check it. Turn off and let sit for 5 more. Cook the chicken at this time.
On a separate stove point, shallow fry the corn and onion. When rice is done, strain it and mix with the corn and onion. Done!
Serve with Mexican chicken, some blue gluten-free corn chips, and smashed up avocado with lemon.
Did you know?
Chili is proven to have an effect on your metabolism! An enhancing effect I mean 🙂 So unless you are serving this dish to young children, why not see if you can push your tolerance a little? Chili is also very good at staving off infection and colds and flus, so now you have more than one reason. Aside from the love of fiery food of course!