I feel like I’m finally getting back into the groove of cooking after a very busy spring and start of the summer. Kids sports are no joke. I wouldn’t trade it for the world, but I did miss my kitchen.
I took a fun weekend trip to Austin for my cousin‘s wedding and I had some of the best Mexican food I’ve ever had. That inspired me to make this Tex Mex dish.
I keep a pretty good stock of protein in my freezer, and I pulled out some chicken thighs and put them in the crockpot to cook. I was at my friend’s house this weekend and she was cooking her chicken in a pressure cooker. So much faster, of course. But that was boneless skinless chicken breast and I usually cook bone-in, skin-on chicken thighs.
I may try it next time, though, but I’m not sure I would have the same results since the crockpot makes the chicken fall right off of the bone.
I’m even back to doing weekly trips to Jebbia’s and while I don’t have a garden, I love cooking with zucchini. I add it as a veggie to everything when it’s in season. You can use any veggies you want here. I posted a picture of this dish in the Connect in the Kitchen Facebook group and I mentioned that I really wish I had black beans for this recipe. I used sweet potatoes and they really helped bulk up the dish.
Ingredients:
- 1 lb cooked chicken
- 1 zucchini
- 1 red bell pepper
- 1 yellow pepper
- 1 orange pepper
- 1 onion
- 1 sweet potato
- 1 can of tomatoes with chilis
- 1/2 tsp Cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 tbsp butter
Directions:
- Over medium high heat, melt butter in a skillet.
- Dice the sweet potato and add it to the skillet and cook for 2 minutes.
- Add chopped pepper and onion to the skillet and sauté until tender crisp, about 5 minutes.
- Add chicken and all of the spices to the pan and stir.
- Add can of tomatoes.
Plate and top with guac, sour cream salsa or anything you’d like!
