What You Need:
2-3 Chicken Breasts
3 Chayotes
5 Tomatillos
1/2 White Onion
1/2 Bunch Cilantro
2 Limes
1 Cup Brown Rice (Uncooked)
1 T Cumin
1 t Red Chili Flakes
1 T Vegetable Oil
1 Jar Green Salsa
2 Cups Water
1 Can Black Beans
Corn Tortillas
How to Make It:
Start by dicing up the onion, peeling and chopping the chayote into ½-1 in cubes, and chopping up the tomatillos. Now, you can also take your chicken breasts and slice it into 1 in cubes. Heat a large skillet pan with the vegetable oil, and throw the onion in, and start to brown it, and cook it. Once they start to soften, add the chicken into the pan, and start cooking/browning them. At this time, add in the cumin and the red pepper flakes. After about 10 minutes, add in the chopped chayote, and the tomatillos. Stir and pour in the verde salsa. Now you will need to cook it for about 20-25 minutes. If it looks like its getting too thick, or it starts to stick to the pan, add in some water to thin it out as it cooks. You will know it’s done when the sauce thickens, and the chayote is cooked. They will get soft, and a little bit less opaque when they are cooked.
While it’s cooking, you can work on your rice. I used quick cooking brown rice from Trader Joes, and it only takes 15 mins to cook. While it’s cooking, squeeze the juice from two limes, and chop up about ½ a bunch of cilantro. When the rice is done cooking, mix it in. At this time, you can also warm up your black beans (microwave, or stovetop) and the corn tortillas, and slice or cube an avocado.
To serve, I put a serving of each, the chicken, rice, and beans, a couple tortillas, and some avocado. ENJOY!
2-3 Chicken Breasts
3 Chayotes
5 Tomatillos
1/2 White Onion
1/2 Bunch Cilantro
2 Limes
1 Cup Brown Rice (Uncooked)
1 T Cumin
1 t Red Chili Flakes
1 T Vegetable Oil
1 Jar Green Salsa
2 Cups Water
1 Can Black Beans
Corn Tortillas
How to Make It:
Start by dicing up the onion, peeling and chopping the chayote into ½-1 in cubes, and chopping up the tomatillos. Now, you can also take your chicken breasts and slice it into 1 in cubes. Heat a large skillet pan with the vegetable oil, and throw the onion in, and start to brown it, and cook it. Once they start to soften, add the chicken into the pan, and start cooking/browning them. At this time, add in the cumin and the red pepper flakes. After about 10 minutes, add in the chopped chayote, and the tomatillos. Stir and pour in the verde salsa. Now you will need to cook it for about 20-25 minutes. If it looks like its getting too thick, or it starts to stick to the pan, add in some water to thin it out as it cooks. You will know it’s done when the sauce thickens, and the chayote is cooked. They will get soft, and a little bit less opaque when they are cooked.
While it’s cooking, you can work on your rice. I used quick cooking brown rice from Trader Joes, and it only takes 15 mins to cook. While it’s cooking, squeeze the juice from two limes, and chop up about ½ a bunch of cilantro. When the rice is done cooking, mix it in. At this time, you can also warm up your black beans (microwave, or stovetop) and the corn tortillas, and slice or cube an avocado.
To serve, I put a serving of each, the chicken, rice, and beans, a couple tortillas, and some avocado. ENJOY!