Mexican Chicken or Tofu and Cauliflower Rice

We are moving into summer now , well we have to get past spring first and the very changeable weather, sun ,hail and torrential rain all in one day ! I am planting my garden for summer and planning a new vegetable garden .As I wander around I am finding all those little flower surprises that pop up in spring, things I had long forgotten about planting . Love this time of year 😊

Cauliflowers seem to be so cheap at the moment so I am making the most of the pearly white florets and trying out steaks and rice in all sorts of different ways. Have an abundance of cavolo nero and spinach in the garden , I love that really ‘green’ smell that comes from slicing it thinly , feels so healthy before you even eat it.

You can substitute chicken for tofu, we like it either way.

Cauliflower Rice

This recipe uses Cauliflower rice there are many different ideas on how to cook it. I like it this way, blitz florets in a food processor until just Rice like then tip out onto a clean tea towel and squeeze excess moisture out. Spray a pan with oil when heated add Cauliflower rice and 2 tablespoons of finely chopped coriander stalks, fry about 5 mins.

Mexican Chicken

500 grams free range chicken thighs, skinless boneless

2-3 tablespoons Tia Pablo Mayan Gold mild/medium Mexican seasoning mix (I used 3)

Juice of 1 lemon or lime

1 red capsicum sliced

1 large carrot sliced into batons

1 red onion sliced

1 clove garlic finely diced

1 cup finely sliced spinach

1 cup finely sliced Cavolo Nero kale

To serve

1/2 cup unsweetened yoghurt

Coriander leaves for garnish

3 tablespoons roasted sunflower seeds

Salt and pepper

Slice chicken into strips and marinate in spice mix and lemon for about 30 minutes.

Heat pan over medium high heat and spray with oil, add chicken and stir fry for about 5 minutes. Add onion and garlic cook a further 3-4 minutes, add carrot and red capsicum and stir fry for 5 minutes. When they are tender but still have some crunch add spinach and kale stir fry another minute or so and turn heat off so they just wilt.

Serve with rice as above and yoghurt on the side. Sprinkle chicken with a teaspoon of roasted sunflower seeds and some coriander leaves season as you like.

Serves 4


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