Tuesday, July 20, 2010

McKenna's Mexajita Chicken

 For those of you who asked for my daughter in law McKenna's recipe, here it is.  
(McKay raved about it in this video.)

In McKenna's words:


Mexajita Chicken:
Ingredients- 3 tablespoons canola oil, 4 boneless skinless chicken breasts rinsed and patted dry, salt and pepper, 2 (16 oz.) can pinto beans (but I actually use black beans instead!), 2 (10oz.) cans of Mexican diced tomatoes, 1 tablespoon low-sodium fajita seasoning.

*Slow Cooker Directions*
Heat the oil in a large skillet over medium high heat
Season chicken breasts with salt and pepper. Place in the skillet and sear about two minutes per side.
Place beans in the bottom of a 5-quart slow cooker.
Remove chicken from skillet and place in the slow cooker on top of the beans. Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. Cover and cook on low setting for 3 to 4 hours.

*Stove top directions*
Preheat over to 350 degrees. Heat the oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper. Place in the skillet and sear about two minutes per side. Place beans in the bottom of a 9 X 13 baking dish. In a medium bowl, stir together diced tomatoes and fajita seasoning. Remove chicken from skillet and place in the baking dish on top of beans. Pour the tomato mixture over the chicken and beans. Cover with foil and bake for 25 minutes or until the chicken is tender.

I have only tried the stove top directions, although we do have a slow cooker so I want to try that soon too! Just another note to this recipe is that almost every time I make it I make my Mom's green rice to go alone with it. I have a good friend whose husband can't eat gluten so I made them the mexajita chicken and green rice for a gluten free meal. McKay's favorite thing to do though is to cut the chicken up and roll it in a tortilla with sour cream and salsa.

So now I would love the Green Rice recipe.  
I hear it is loaded with spinach!

OH wait, we're in luck!!
I just called McKay and he read me the recipe over the phone, so here it is:
(This sound really good, especially with all that fresh spinach in it!)

Green Rice
Cook 2 cups of rice in 3 1/2 cups chicken stock.

Meanwhile, put in blender and blend together:
Bag of fresh spinach (she takes the stems off)
4 green onions (scallions)
1 T vegetable oil
Juice and zest of 2 limes
handful of cilantro

Add the green liquid to the rice during the last couple minutes of cooking.  Stir well.

Guess what we are having for dinner this week!!

12 comments:

Karen Mortensen said...

Sounds yummy. What time is dinner?

the Rich girl said...

I can testify that this is delicious, both rolled in a tortilla and standing on its own. The green rice especially is delicious!

Ammy said...

We are having this tonight! I love that I have everything to make this so I won't have to go to the store. And even better is the crock pot...it is my favorite kitchen tool!!! Thanks Jill & McKenna!

grandmapeg said...

This sounds delicious!! I'm going to try soon. Thanks for sharing!

Susan Rozier said...

Sounds delicious! Would love to try it. Richard would probably love for me to try it. Perhaps one day our wishes will magically materialize. Or better yet, perhaps I should actually DO IT MYSELF!!! (Novel concept!) Love, Susan

Nancy's Notes said...

Jill, that sounds scrumptious! Thanks for sharing that great recipe!

Nancy

Richard said...

I tried this once, but the chef called it Montana Chicken.

Chris and Cortney Walker said...

We had it tonight for dinner, It was perfect timing I got on to try to find something new and there it was! It was so yummy and both of my boys, my hubby, and parents ate it all up! Thank for sharing!
Cortney

Jill said...

Thank you for letting me know that Cortney! So did you make the green rice too? I am trying to figure out just how large the bag of spinach is suppose to be. I haven't been able to reach McKenna yet by phone to ask. McKay told me a 9-10 oz bag but the ones at our store are 5 oz bags.

Richard said...

A 5 oz. bag of spinach is plenty so long as you add two T. chicken stock and a pinch of cumin.

Sue said...

These sound great. Thanks!

=)

Kim said...

That sounds so good!! I need to get more recipes from you McKenna!

Kim