I don’t really do much cooking. In fact, I do very little. We lived in this house for almost six weeks, and I have cooked three meals – this and lasagne twice. Don’t worry – I don’t starve the children, Graham does the cooking!
When I feel like it, I do enjoy cooking. I have such a short attention span and get so easily distracted that I need meals that are interesting to cook, and don’t take long. This ticks those boxes. It’s all stuff that we usually have in the house and only takes twenty minutes or so. My mum gave me this recipe – it’s something that she has been cooking regularly for the past few years and it has become a firm family favourite!
Mexican Texas Chicken
4 x chicken breasts, chopped
Yellow pepper, chopped
Red pepper, chopped
Red onion, chopped
3 x garlic cloves
400g tin kidney beans, drained
400g tin chopped tomatoes
200g tin sweetcorn, drained
1/2 teaspoon chilli powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
Jalapenos and olives to taste
Heat a large saucepan or wok on the hob to a medium heat and add a small amount of oil. Add the chunks of chicken, and saute until they are browned all over.
Add the peppers, garlic and onion. Give it a good stir, and then add the chilli powder, oregano, paprika and cumin. Cook for two or three minutes.
Add the sweetcorn, tomatoes and kidney beans and give it another stir. Leave it to simmer and cook for another couple of minutes.
Pre-heat your grill, and transfer the mixture into a large dish. If you are adding the jalapenos and olives, do it at this point. Cover the mixture with the tortilla crisps, and as much grated cheese as you want.
Put it under the grill until the cheese has melted and has coloured slightly.