Wednesday, November 10, 2010
Mexican bean chicken
This is the recipe I make with the chicken that I pick off the bones when I make chicken stock. But really, you can use that chicken for whatever you fancy >>sandwich fillings, chicken salad, spring rolls, chicken noodle soup, pasta, curry, enchiladas, tacos, quesadillas>> you get the point.
On a bed of aluminium foil I place
1/3 can 5 bean mix
2-3 tablespoons of my pasta sauce mixed with taco seasoning
(if you don't have any taco seasoning try combining cumin, coriander, parika and cayenne pepper with some salt and pepper or even just use jalapenos)
green or red capsicum
corn (I didn't have any on hand when I made this batch up)
you could add some grated cheese as well if you prefer
Roll up and cook for 30min at 180deg.
I had 300grams of chicken and made 4 parcels with each parcel representing 2 serves so I had 8 serves all up.