Sunday, January 29, 2012
29/366: Santa Fe Chicken
Although this appears somewhat edible, it tastes so much better.
I was inspired by this link from Pinterest:
The above dish has more fresh ingredients and was made in the crock pot for 8 hours, neither of which I had. So, I improvised.
Gluten Free Santa Fe Chicken
8-10 Skinless Chicken Tenders
3 cups of Salsa
1 can black beans
2 cups frozen corn
Shredded Cheddar to top
I cooked the chicken on the stove top in a skillet with a little orange juice. I like the acidity of the OJ infused into the chicken. As that was nearly done, I shredded the chicken in the pan in big chunks. This also helps it cook faster. Then I added the salsa and let that cook a bit. Then I opened up my spice cupboard and started adding: Cumin (always), onion powder, little garlic powder, Forward Seasoning from Penzeys (a tex mex type seasoning, you could use a chili seasoning), salt and pepper.
Add in the beans and corn and let simmer until you are ready to eat.