This is an easy one pot wonder that packs a punch. Full of spicy aromas and finished with some zesty tang. As it turns out, this is a pretty healthy recipe, that we have infused with lots of flavour using our DIY Mexican spice. Adding some quality chicken as protein, and kidney beans for fiber and quinoa for all round goodness means you’re getting a good feed. We have added some vegetables and managed to conceal the green leafy kale. The kids didn’t suspect a thing!!
Finally, adding lashings of thick greek yoghurt (as opposed to sour cream), fresh coriander and lemon (or lime) pair so well with the spiciness of this dish. If you are cooking for the kids, go easy on the amount of chilli added to the Mexican spice.
2-3 chicken tenderloins cubed
1 carrot chopped finely
1 onion chopped finely
1/2 large red capsicum chopped finely (or 1/2 cup pepperoni arrostiti)
7 brown button mushrooms sliced
2-3 kale leaves sliced
1 cup red kidney or black beans (cooked or soaked overnight)
2 cloves garlic crushed
2-3 tbs coconut oil / or olive oil
2 tbs mexican spice (blended chilli, coriander seeds, cumin seeds, oregano, garlic powder, cinnamon, salt & pepper)
500ml water diluted with 1/2 chicken stock cube.
1 cup quinoa
Salt to season
1 bunch of parsley or coriander finely chopped
Plain greek yoghurt
How to prepare:
Use a large wide pan that is approximately 10 cm deep.
Heat the cococonut oil in the pan and cook the chicken. Set aside.
In the same pan add the crushed garlic and sauté gently for a few seconds. Add the carrot, capsicum, and onion and cook until the onion becomes transparent.
Add the sliced mushrooms, kale and beans and cook on medium heat for 2 minutes.
Add the chicken and stir in the Mexican spice. Stir with a spoon until all the ingredients are well coated. Add half the amount of stock/water and cook for 20 minutes on medium heat with the lid off.
Add the remaining stock water along with the raw quinoa and cook until the quinoa has split and absorbed all the liquid. This should take an additional 20-25 minutes. Stir when necessary and to avoid sticking to the bottom of the pan.
Finish with chopped coriander (or parsley) plain yogurt and a wedge of lime.