Tuesday, February 5, 2013

Chicken a la Mexicana

Stacey is our sales associate and helps out on the customer service desk. She is also a semi-retired singer and all around foodie..
she recently moved into a new place and had been experimenting in the kitchen. Lucky us, because she came in and shared this yummy (and low fat) recipe, ENJOY!!

Garlic Chicken a la Mexicana


 4-6 Chicken Thighs

1 Tbsp. Garli Garni seasoning

2 Tbsp. Olive Oil

½ cup Onion chopped

½ cup Green Pepper chopped

3-5 Cloves Fresh Garlic thinly sliced

1 Jalapeno Pepper thinly sliced (optional)

1 tsp. dried Oregano

1 cup Carrots thinly sliced

2 medium Potatoes, peeled and chopped (bite sized)

1 (14.5oz) can diced Tomatoes

1 (8 oz) can Tomato Sauce

½ cup White Wine (optional)

½ cup Chicken Broth


Rub chicken thighs with Garli Garni seasoning. Heat olive oil in a large frying pan over medium high heat. Sauté chicken thighs on each side until brown (approximately 4 minutes per side). Add all remaining ingredients in order. Bring to a boil and reduce heat to create a slow simmer. Partially cover and cook for 30 minutes or until meat and veggies are tender. Garnish with fresh chopped cilantro (optional).


Serves 4-6


Serve with a fresh tossed green salad dressed with our Grill & Marinade or your favorite dressing.

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