If you've read all my posts (about eight so far, I think) you may think that all I ever eat are cutlets, either chicken or pork. Not so, but in summer's high heat they make a quick and easy dinner. I'm saving my soups and braises for cooler weather. So here's one more super easy chicken breast recipe:
Take as many chicken cutlets or skinless breasts as you want to cook, and sprinkle them with chile powder, cumin, salt and pepper (both sides, please). This time they do not have to be thin, you'll just adjust the cooking time depending on size. Lightly brown each side in about two tablespoons of canola oil in a medium hot frying pan. Then add a mixture of one cup of your favorite purchased salsa and one-half cup of chicken broth. This is enough for 4 breasts, but increase the salsa and broth if you are making more than that. Bring to a boil, then simmer until the breasts are cooked through. This will be about 5 minutes if you used thin cutlets, or about 20 minutes if you used whole breasts. This dish approximates the taste of chicken mexicana, which many Mexican restaurants include on their menus. Serve with rice (and beans, if you like). The same approach works just as well with pork chops or cutlets. Tomorrow I'll share a way to make bueno spanish rice.
Now, for that lesson. One, two, cha, cha, cha. Three, four, cha, cha, cha.
No comments:
Post a Comment