Saturday, September 17, 2005

Rocket Fuel Mexicano

rocket fuel 002

2-3 chicken breasts

about a cup each of:


red, green, or yellow peppers

zuchinni or squash

cut this stuff up into bite-sized pieces

about a tablespoon of garlic

some red onions or hot peppers if you like that

about 1/3 c of oil (a low flavor oil is better than olive oil)

can of black beans, drained and rinsed

salt & pepper to taste

about 1/3 c of other liquid (water, chicken broth, beer)

plus rice to serve with it


heat the oil (med-high) in a good-sized pan.  add the chicken pieces and pepper them thoroughly, then let them become almost brown on the outside.

add garlic & onions, stir about 30 seconds

add brocolli, then squash, then peppers, stirring and waiting about 30 seconds between additions

add some of the other liquid (add earlier if needed)- you want to keep it moist but not make it soupy.  Add more as needed.  (depends on what veggies you use)

When the chicken isn't pink inside, dump in the can of black beans and heat thoroughly

if you can find Chipotle (green) sauce made by the Tabasco people, throw some in- yum!

Serve over rice.  It should make 4-5 meals.

This recipe is cheaper if you use whatever veggies are available and you think would taste good.  The goal is to have about 3-4 times as much volume of veggies as chicken.  If you use frozen veggies, cook separately and throw them in with the beans.

(The picture shows 4 chicken breast quarter as per the original recipe but I think it's better bite-sized.

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