We took Rory swimming for the first time this weekend. I'm not entirely sure he was convinced by the experience (it was quite cold), but we will persevere and see if we actually get a smile next time. During this routine trip to the pool I very nearly got my camera confiscated. As a proud parent, I like to record events/milestones/firsts with my camera and I had lined up a fantastic picture by the pool edge with Lowen holding Rory, in his cute little trunks. I pulled the camera out of the bag and was just about to shoot, when a lifeguard came up to me and said I wasn’t allowed to take pictures – not even of my own children! I think it’s very sad that society has to come to this – don’t you? I completely understand why, don’t get me wrong, but I was so upset not to be able to record this little moment. So, next time I’m going to dress them up in their swimming gear before we go and take a little picture in the living room – not quite the same though!
What does this story have to do with Mexican Chicken I hear you ask? Well nothing really, apart from it’s what we had for dinner when we came home. Swimming makes me so hungry and I was just thank-full I had had the foresight to make this the day before as we were all famished. If you want to tone down the spice, just stir through a few spoons of crème fraiche at the end of cooking and sprinkle with grated cheese.
Printable Recipe
Ingredients: serves 4
1 TBSP Olive Oil
1 Onion, chopped
2 garlic cloves, copped
1/2 square dark chocolate or 1/2 TSP sugar
1 sachet of Mexican spice mix (I used Discovery)
400g tin of Chopped Tomatoes
4 skinless Chicken Breasts
Red Onion (sliced), Coriander (chopped) and boiled rice to serve
Method:
Step 1: Heat oil in a pan and fry the onion for a few minutes then add the garlic and continue to cook.
Step 2: Stir the tomatoes, sachet of Mexican spice mix and the square of chocolate in and then place the chicken breasts in the pan and spoon over the sauce.
Step 3: Simmer for 20 minutes then use two forks to shred the chicken.
Step 4: Serve with coriander, red onion and rice. Recipe inspired by BBC Good Food Magazine
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9 comments:
I saw this recipe in the Magazine as well and really want to give it a try. Sounds like you all had a great day ;0)
Hi Chele - yeah I adapted it quite a bit as couldn't find Chipotle paste and added dark choc instead of sugar. Might add Kidney beans too next time
The recipe sounds delish Beth. I was shocked by you not being able to take a photo of your own child at the pool. What is the world coming to indeed.
MMmm sounds really good. I am going to try and make it and recreate a little bit of Mexico from when my daughter and I went there as part of our round the world trip. Do you have any more Mexican recipes?
Quite ridiculous about the photo if you ask me, they should use their common sense if it's obvious you are the mum, and let you take a couple at least.
The chicken looks delicious, great dish to come home to!
Beth, I also eyed up this recipe in this month's GF and definitely want to give this a try.
Maria
x
Hi Fran
I have a nice and easy Enchilada recipe here http://www.jamandclottedcream.co.uk/2010/04/chicken-enchiladas.html
You can't take pictures of your own kids?! That is crazy.
I hope I don't have to go swimming to try this! It looks delicious.
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