Since I missed posting a recipe for you last week, I thought I would attempt to make up for it by sharing three variations with just one main preparation.
Dish 1 - Tequila Lime Chicken with garlic baked potatoes.
Note: for all three dishes I used organic chicken thighs, skinned. I cooked up one package (4 thighs) at once and used the left overs from the first meal to create the other two.
Ingredients-
Chicken
Tequila
1 fresh lime
Salt and pepper
2-3 small potatoes
Garlic powder
Butter or margarine
In frying pan, slowly cook chicken over low to medium heat until very thoroughly cooked (no pink remaining). While cooking, pour about 1 to 1 1/2 oz of tequila (silver or gold) directly over chicken. Throughout cooking keep moistened by squeezing fresh lime juice on to each of the pieces of chicken. Season with salt and pepper. Routinely flip the thighs to ensure they are cooking evenly.
While chicken is cooking heat potatoes in microwave (about 8 mins). If not using a steamer bag, poke holes in potato with fork and wrap in moistened paper towel, "bake" until tender when stuck with a fork. After potatoes have cooled for a couple minutes, slice the tops into quarters and lightly smash with fork. Add butter, allowing to melt slightly, then sprinkle with garlic powder, salt and pepper to taste.
Serve with salad or choice of cooked veggies.
Dish 2- the Chicken Sandwich Roll
To most people a sandwich is a common food, but since being gluten-free having bread of any kind is much more rare. For this meal I simply used cold, leftover chicken, cut into strips, on a gluten-free bun. A little lite Miracle Whip, romain lettuce and sliced tomato provided the garnish to this quick and tasty lunch.
Serve with a side of plantain chips or snap pea crisps and a glass of iced tea.
Dish 3 - Chicken and Black Bean Tacos
Ingredients:
Shredded chicken (meat from about 1 thigh)
Black beans (drained)
3 Corn tortillas
Tapatio or hot sauce of choice
Sliced jalapeños
Halved tomato slices
Shredded romain lettuce
Directions:
Separately heat black beans and left over chicken. Lightly toast several corn tortillas (I heat them directly over the flame on my gas stove, be sure to lower flame when flipping the tortilla to avoid burning your fingers - if you are accident prone you may not wish to attempt this method) Fill each tortilla with about 2 spoonfuls of beans, a little chicken (equally divided), one slice of tomato and jalapeño slices, top with hot sauce and enjoy.
Note: I generally assemble each taco as I eat them (this way the tortillas do not get soggy, and I can keep the rest of ingredients warm while I eat each taco)
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