Mexican Chicken

Mexican Chicken

  • Serves: 4
  • Prep Time: 00:15
  • Cooking Time: 00:45
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A delicious one pot Mexican dish that the whole family will enjoy. I create recipes with our grandkids in mind. They are used to me sneaking in vegetables and healthy broth but if the meal doesn't taste delicious they won't eat it, so I have to be clever. The vegetables in this recipe break down and become part of the sauce. Mexican meals usually contain beans (legumes) which I try to avoid due to the amount of lectins they contain. I've used diced carrots to still give you the feel of different textures in the meal instead of using beans. Serve with guacamole and dairy-free sour cream (you will find a dairy-free version in The JOYful Table cookbook). It's also perfect as an enchilada or tortilla filling.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 lge celery stick(s), in chunks
  • 1/2 med zucchini, in chunks
  • 1/4 head cauliflower, roughly chopped
  • 3 cloves garlic
  • 1 cup (250ml) chicken broth/stock
  • 2 cups (500ml) passata/tomato puree, divided
  • 2 - 3 Tbsp coconut oil, for cooking
  • 600 - 700g chicken, breast or thigh chopped into small cubes
  • 1 onion(s), diced
  • 1 Tbsp ground coriander
  • 1 Tbsp cumin
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1/2 tsp chilli, powder or to taste
  • 2 lge carrot(s), finely diced
  • 1 x 270ml can coconut cream, a thick brand like Ayam
  • Juice from 1 lime(s)
  • 1 1/2 tsp fine sea salt
  • 1/2 tsp black pepper, ground
  • 1/4 cup chopped coriander, leaves

Directions

Add the celery, zucchini, cauliflower, garlic, broth and 1 cup of the tomato passata to a blender. Blend for 15 - 20 seconds or until the vegetables are minced finely (a little smaller than rice). Set aside.

Heat a large heavy based saucepan on high-medium heat. Add 1 - 2 tablespoons of coconut oil and cook the chicken in two batches to seal, then set aside (the chicken will cook all the way through when in the pot with the vegetables).

Reduce the heat to medium and add a tablespoon of coconut oil and the onions, cook onions until tender. Add the ground coriander, cumin, oregano, paprika, smoked paprika and chilli, stir them through the onion for 45 seconds or until fragrant. Pour in the minced vegetable mixture, the chicken and the remaining cup of passata. Bring to a boil and then reduce to a simmer and cook for 15 minutes, stirring from time to time.

Add the carrots, coconut cream, lime juice, salt and pepper. Continue simmering for a further 15 - 20 minutes or until the minced vegetables have broken down into a thick sauce and have lost the raw veggie taste.

Turn off the heat and stir the chopped coriander through the Mexican Chicken.

Serve topped with coriander leaves, spring onions, guacamole and dairy-free sour cream. This dish works well as a filling for enchiladas and tortillas.

celery stick(s)

Both celery stalks and leaves can be used, whole stalks are eaten raw in salads or cooked to give flavour in stews and soups. Raw stalks with the leaves are excellent in your morning smoothie and give you a good dose of vitamin K, B and A, folate, riboflavin and more, plus celery contains several minerals.

zucchini

A zucchini is also called a courgette or summer squash depending on which country you live in. Zucchini looks similar to a cucumber and is usually served cooked with it's skin left on. Zucchini contains a good amount of folate, potassium, vitamin A,C and fibre.

cauliflower

Cauliflower is one of the cruciferous vegetables that should be eaten on a regular basis, as it has huge health benefits. One cup of cooked cauliflower provides you with 73% of your DRI of vitamin C, it's also a good source of vitamin K. You will find several dozen studies linking cauliflower to cancer prevention.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

chicken broth/stock

Making home made chicken broth is a great way to heal Leaky Gut and excellent to drink when unwell. Traditionally broth was made just from bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. By using a slow cooker, making your own broth/stock is so easy. As soon as a roast chicken is eaten, all the bones go into the fridge or frozen ready for the next batch of broth. If purchasing store bought stocks, read the labels as many companies have changed the name of MSG to yeast extract. Organic or free range brands are available. Chicken broth recipe is on page 295 of The JOYful Table cookbook. Freeze ice block trays filled with chicken broth for when a small amount is required for a recipe.

passata/tomato puree

Purchase organic tomato passata/puree in glass containers (pure tomato without sugar or salt). Tomatoes are acidic which increases the rate at which BPA enters food and this can be a concern with canned tomato products. Tomatoes are a useful source of vitamin C, beta carotene, folate and potassium. Tomatoes are a nightshade vegetable.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

chicken

Choose grass fed, free-range chicken and organic if available. Chicken is a meat that gets injected with hormones to plumb it up, shop carefully. A good source of protein.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

cumin

Cumin is a medium - hot spice which blends well in curries and is the main spice in the Middle Eastern dip, hummus. It is being studied for potential anti-oxidant and anticancer effects.

oregano

Oregano is an important culinary herb. It's used for the flavour of its leaves, when dried the leaves are more flavourful than fresh. Oregano has an aromatic, warm and slightly bitter taste and is popular in Italian and Mediterranean cuisines. I prefer to purchase an organic brand, Simply Organic.

paprika

Paprika is a spice made from grinding dried mild and sweet red chili peppers. Paprika is used to add colour and flavour to a dish. It has a sweet pungent flavour and distinct bitter aftertaste. Even just a small sprinkle of paprika can deliver antioxidants and nutrients like, Vitamin A, E and B6, also iron. I purchase an organic paprika made by 'Simply Organic' (from iherb.com). Paprika is a nightshade.

smoked paprika

Paprika is a relative of the chili pepper. Smoked paprika is used to add a sweet mildly spicy flavour to dishes and it adds a warm natural colour. Use organic smoked paprika, my favourite brands are Simply Organic or Frontier (I purchase online at iherb).

chilli

Chilli is the spicy fruit of plants that belong to the capsicum family. It is eaten fresh or dried. Chilli powder is dried and ground red chilli peppers. They are members of the nightshade family, Solanaceae. Red chillies contain large amounts of vitamin C and are a good source of most B vitamins, they are also very high in potassium, magnesium and iron.

carrot(s)

This crunchy orange vegetable is rich in beta-carotene, which is converted into vitamin A in the liver. They are good for the eyes and improve night vision. You get vitamin A and a host of other powerful health benefits from carrots, including cancer prevention, helps prevent infections and heart disease, protects teeth and gums and promotes healthier skin.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

lime(s)

A lime is a green citrus fruit. There are several species of the lime tree. They are an excellent source of vitamin C and calcium and are used to add flavour to foods and beverages.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

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