CHICOPEE, Mass. (Mass Appeal) – Do you have frozen chicken and vegetables sitting in your freezer, but want a new way to use them? Chef Bill is here to show us how to make Tex-Mex chicken and vegetables. This recipe also has a twist, there’s chocolate in it!
2-3 tablespoons olive oil
1 ½ lbs boneless skinless chicken breast (4 pieces)
1 large onion, peeled and sliced
2 garlic cloves, peeled and minced
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
12 oz can evaporated milk (evaporated skim is okay too)
½ oz (approx) dark chocolate, grated (optional)
12-16 oz frozen vegetables (such as broccoli, corn, mixed vegetables, green beans, or any combination)
- Heat a large skillet over a medium-high heat. When it’s hot, add 2 tablespoons of the olive oil, then the chicken. Sprinkle with salt and pepper, and brown on both sides. When browned, remove the chicken from the pan.
- Turn the heat down to medium-low, and add the onions. Sautee for 7-10 minutes, or until the onions are browned and partially cooked through. Add the garlic, and sauté for 30 seconds, or until it becomes fragrant
- Increase the heat to medium, and add the cumin, chili powder, and oregano. Stir until it’s mixed in well with the onions.
- Add the evaporated milk, and bring to a light boil, and simmer for 1 minute. It will slightly thicken.
- Return the chicken to the pan. Return to a slight simmer, and cover the pan. Cook until the chicken is cooked though, approximately 7-9 minutes, depending on the thickness of the chicken. Remove the chicken from the pan, and cover with foil.
- Stir in the grated chocolate, and adjust the flavor, as needed, with salt and/or chili powder. Add the vegetables. Cover and simmer until the vegetables are cooked through, approximately 2-3 minutes.
Serving suggestion: Place the chicken breast, with sauce and vegetables, over rice.
Yield: four servings