• Anne-Ashley

Mexican Chicken

I am all about Mexican food but not all Mexican food is created equal for refluxers like myself. While I eat mojitos at least once a week because I have found something there I can have (a batch of cookies 🍪 for any friend who can recite my order in the comments)

Anyway, I have been love —- recipes and this one was a complete hit. I made a few adjustments for my dietary restrictions but other than that kept it the same. If we are ever craving Mexican but want to stay home.. I’ll just whip this us and call it a day. It makes leftovers as well so that’s a bonus. I used the chicken from my instant pot when I made chicken broth. I told you that shredded chicken comes in handy!

Let me know how you like it!




Mexican chicken

Ingredients:

  • 1 pound of shredded cooked chicken (shred a rotisserie for an easy dinner)

  • 2 LARGE carrots or 3 Medium

  • 2 Large celery ribs

  • 1 TBS of DF butter (or regular)

  • 1 cup of chicken broth

  • 1 tsp of cumin

  • 1 tsp of coriander

  • 1/2 tsp of salt

  • A few dashes of coconut aminos (omit for reflux friendly)- use sparingly as it can make it too sweet.

  • Additions- if you can have onion I would 100% add the onion with the celery and carrots.

Directions:

1. Chop the carrot and celery and then sauté over medium heat with the TBS of butter until the veggies are soft.

2. Once the veggies are soft pour half of the veggies into a blender or food processor. Keep the other half of the veggies in the pan and add the shredded chicken. Mix in the 1 tsp of cumin and 1 tsp of coriander into the chicken and veggies. Mix well.

3. Blend the half of the veggies with 1 cup of chicken broth and a few dashes of coconut aminos and salt.

4. Pour the sauce over the chicken and other half of veggies and mix well until heated. Add salt to taste. Serve over brown rice :)


  • @ieatcakeforbreakfast
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