ONE Pan meal for those busy nights. Yes despite Covid the schedule is back in full force. I am always looking for simple, one pan or pot dinners. Flavor is on point and honestly you can add in your favorite taco toppings. Beans, Sour Cream, Guac, Cheese and how about some queso!! This is a BIG recipe and will leave leftovers for school lunch, bonus.
Enjoy
Ingredients:
2 # Chicken Thighs
1 large Onion, sliced
2 large Peppers, sliced
Can Coconut Milk
1 tbsp Rice Flour
1 tbsp Avocado Oil
1/2 tsp Salt
3 tbsp Spice Shack SouthWest Booster
3 tsp Spice Shack Southwest Basic Blend
Corn Tortillas
Sour Cream
Avocado
Lets Put Together:
Preheat a large, deep skillet on medium heat. Slice the chicken in long strips, sprinkle and coat with 2 tsp of the SW basic blend and 1 tsp salt. Add the oil to the pan and cook the chicken for 10 minutes.
Meanwhile, take one cup of coconut milk and add the all SW booster, and mix well.
After 10 minutes of cooking the chicken add onions and pepper. Cook for additional 10 minutes. Then you will add the flour and stir, cooking the flour a bit. After a couple of minutes, you will then add the coconut milk mixture plus one more tsp SW basic blend. Combine and let the sauce thicken a little. You will add the remaining plain coconut milk to the pan and cook for another 5 minutes.
This is when you get to choose toppings. I love corn tortillas, sour cream, and avocado. As always you can do your favorite cheeses, taco sauce, beans tec
ENJOY!!
