I don’t want to mislead you. I didn’t, like, make this recipe up. That is beyond the scope of what I’m capable of. I found it on SkinnyTaste, an amazeballs website chock full of healthy, easy-to-follow recipes (with mouth-watering photography to boot). It’s probably my #2 favorite website for recipes, behind Thug Kitchen. More on my obsession with that later.
The original recipe can be found here…I’ll call mine a “loose adaptation” because I almost always forget stuff or add random stuff, and it still tastes fantastic. Here’s how I made it today:
- Two massive chicken breasts
- Red bell pepper
- Green pepper
- 2 jalapenos
- Yellow onion
- 1 8 oz. can of corn
- 1 8 oz. can of black beans
- 1 16 oz. can of diced tomatoes
- Any kind of Mexican-ish seasoning: Ancho chile powder, chili powder, chipotle seasoning, fajita seasoning, etc. Grab one that looks tasty and don’t overthink it.
- Salt and Pepper
I probably don’t need to give you instructions on how to dump stuff into a crockpot, but if you’re an idiot in the kitchen like me, you may find this helpful:
- Toss in the chicken breasts whole.
- Chop the peppers, onion, and jalapeno. I include all the seeds and ribs of the jalapeno for extra spice. Scoop it into the tub.
- Rinse and drain the corn and beans – toss them in.
- Open and dump the entire tomato can into the crockpot (no draining).
- Add spices and stir.
- Pop on the lid and cook on low for 8 hours, or high for 4 hours.
- By the end of your cooking time, the chicken should have fallen apart on it’s own. Grab a fork and stir it around, making sure the chicken has self-shredded. If it hasn’t, cook that baby longer.
So that is the basic recipe. Feel free to get weird in the kitchen. Today it got super weird. I worked from home while this masterpiece simmered away four feet from me. I kept walking over and inspecting it. Then I spotted lime juice in my fridge. Sweet! I found some garlic. Yep it needs that. I opened the spice rack and brainstormed. Would a hint of Camp Mix add value? I found some cilantro – definitely. I even contemplated adding lentils (whaa?) and rice, but held back. I dumped in some fresh salsa leftover from a recent party for good measure.
So my point is, you can’t eff this up.
Serve it with some sexy toppings: avocado chunks, shredded cheese, some diced onion or jalapenos that you remembered to reserve (unlike me). Serve with some carbs – cornbread, crackers – if the spirit moves you. Don’t forget to act smug when you serve it to people.
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