Burritos with chicken and rice

Mexican food is pretty much the latest fad everywhere we go. Hipster bars are popping up all over the country. And since I find forking out $12 for a taco to be a bit excessive (especially when my man could chow down quite a few) I got myself a good Mexican cookbook and starting making a few recipes up.

The first thing I realised is – Mexican food is awesome! It’s fresh, has heaps of herbs and spices, and can be prepared super fast.

This recipe is one that has quickly shot to the top of the favourites list.

Ingredients:

1 cup cooked rice

2 chicken breasts

1 onion, diced

1 garlic clove, diced

½ teaspoon ground cloves

1 teaspoon dried oregano

1 can chopped tomatoes

1 capsicum, diced

12 mushrooms, chopped

8 tortillas

Optionals for serving: grated cheese, sour cream, mashed avocado

Method:

Put the chicken breasts in a saucepan of water, bring to the boil and simmer for about 10 minutes. Once cooked, lift it out of the pan and allow to cool on a plate.

Preheat the oven to 170C

Meanwhile, in a frypan, heat a little oil and add in the onion, cloves, garlic and oregano, frying for three minutes. Stir in the capsicum, mushrooms, rice and tinned tomatoes, and cook over a low heat for about 10 minutes.

Wrap the tortillas in foil, and place in the oven  for about five minute, or place in the microwave for about a minute to soften.

Shred the chicken using two forks, then add it into the mixture.

Spoon the mixture into the centre of each of the tortillas, folding both sides over the middle, ten folding over the remaining two sides to form a square-ish block. Use a toothpick to secure them in place. (NOTE: If you like things a bit cheesy, add a bit of grated cheese inside the tortillas and it’ll be all melty.)

Pop each of the tortillas on a tray as you make them and place them in the oven, keeping them warm.

Serve with the sour cream or avocado – also goes well with just a simple salad.

Mexican-inspired peanut chicken and potatoes

I came across this recipe in my go-to Mexican cookbook. But, as usual, I didn't have all the ingredients so I adapted it to suit my pantry. It didn't require a lot of altering, and it was still damn delicious, so I thought I would post the recipe, with my alterations, so you can see how you go. 


Ingredients
2 chicken breasts, cut into chunks
4 potatoes, sliced 
1 onion, sliced
1/2 cup peanuts OR 1/4 cup peanut butter
3 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon cumin
2.5 cups chicken or vegetable stock
salt and pepper, to season
rice with or without veges to serve

(The recipe also called for 2 boiled eggs, sliced to serve, as well as 2 pork loins chopped into chunks, cooked the same as the chicken, and added the same time as the chicken. On this thinking, you could also have this as a pork-based dish, or have both the chicken and pork in there together.)

Brown the chicken in a heavy-based frypan. Once cooked through, set aside in a bowl. (if using pork as well, do the same)
cook the onions in the same frypan for about five minutes. 
add the potatoes, stirring for about two minutes.
add the paprika, garlic and cumin, stir and mix through for about a minute. 
add the stock and peanuts or peanut butter
stir it all through well. bring to the boil and let it gently simmer for about 10 minutes. 
Add the chicken and/or pork - allow to simmer for another five to ten minutes. 
whille that's all happening, cook your rice. 
I added some steamed finely diced carrot, capsicum and spring onion to my rice - but I think anything like that would work - beans, peas, brocolli, caulifower, asparagus etc - nothing too overpowering. 
Spoon the rice into your bowls and then spoon the delicious chicken mixture and sauce over the top. 
I topped mine with a freshly chopped chilli just to give it a bit of a kick

Stir fried delights

Stir fries are, quite simply, awesome. You can use just about any vegetables or protein and eat it with any kind of carb or no carb at all. My favourite kind of dinner is one that’s quick, fresh, filling and tasty. I also like to know I can have it for lunch the next day, which makes this one even better cos you just cook a bit of rice or noodle to go with it, and it’s all good to go.

This is a basic recipe for a stir fry dinner, keeping in mind that you can use just about vegetable that you want, these are just the ones I prefer.

2 eggs, scrambled with a bit of milk

2 garlic cloves, crushed

1 teaspoon minced ginger

1 teaspoon chilli

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 teaspoon fish sauce

4 tablespoons soy sauce

Protein – 1 chicken breast, 150 grams lean red eat, kangaroo, prawns

1 onion, sliced

2 carrots, sliced

1 cup mushrooms, sliced or quartered

½ cup sliced red capsicum

1 cup broccoli

5 asparagus pieces

1 bunch bok choy (or other similar Chinese vegetable)

Choose your carb – rice, quinoa, noodles and get them prepared before you start cooking everything else. If you want this to be a fried rice, it’s best to cook the rice earlier and then cool it in the fridge before adding to the wok.

First, make the omelette which will be put on top of the end meal. Spray the wok with oil, get it nice and hot and make one big omelette, or two smaller ones, and leave to cool on a plate.

Then cook the protein. Slice it thinly and give it a quick fry in the wok, then set aside.

Now for the veges. Spray a wok with a bit of spray oil. Add the chilli, garlic and ginger and fry for a minute before adding the onion and carrot.

Keep stirring for two minutes, then add the broccoli, capsicum and mushrooms and the three sauces, as well as a couple of tablespoons of water if it gets a bit dry. Add your protein back into the wok, as well as any juices.

Cook for a couple of minutes before adding the bok choy and asparagus.

Cook for another minute or two.

Add in the pre-cooked noodles or rice and stir well to heat through.

        - Note: If you’re trying to avoid carbs, this is more than hearty on its own without rice or noodles.

Roll up the omelette/s and slice them. Decorate the finished stir fry with the egg.