I normally find cooking quite relaxing when I get home from work but the past couple of weeks I have been struggling with the motivation to cook when I get home from work. Getting takeaway can be a lovely treat but like so much in this world, the serves are often not single in size and it is so easy to overeat.
Which is where having food like this spicy shredded chipotle chicken by Lindsay of Pinch of Yum comes in. It isn’t a freeze and eat later dish or at least I have tried freezing it, though it may freeze well and I would love to hear from you if it does. What it is, is a flexible ingredient that you can use a number of different ways to create meals with minimal amounts of extra cooking but lots of lovely flavour. I made a batch of two and used it to quickly create two dinners that I probably wouldn’t have had the energy to make if I hadn’t had the chicken good to go – a spicy shredded chipotle chicken bowl and wrap. A word of caution though, don’t keep the chicken in the fridge for too long or you could give yourself food poisoning. Foodsafety.gov recommends no more than 3-4 days for cooked meat.
I cooked this on Saturday and on the Sunday used it to make cheesy wraps and then used it again on Monday with rice to make a chipotle chicken rice bowl. It is an easy recipe to make while you are cooking another meal cutting back time in the kitchen.
To make enough of the chicken for two meals I used the following ingredients:
- 1 tbs of minced chipotle in adobo chilis in sauce (I buy a tin of chipotle in adobo and then mince it all and freeze portions in an ice cube tray as there is no way I will use a whole tin before it goes off). This is quite spicy so you may want to use less if you aren’t keen on things being too hot).
- 2 tsps of minced garlic (equal to 2 cloves)
- 1/2 tbs of olive oil
- ½ a cup of orange juice
- ¾ cup of chicken stock
- 1/4 cup of beer (I used the dark beer leftover from this dark beer chili)
- 1/4 cup coriander (cilantro), shredded
- 250g of boneless skinless chicken breasts
- 1 tsp Dijon mustard
To make the chicken I followed the recipe as given on Pinch of Yum cooking the chicken for 15 minutes.
To make the cheesy wraps, I heated up some frozen corn (about 1/3 cup) then popped the chicken and corn into a couple of wraps, followed the wraps up, topped with cheese and then put them under the grill (broiler) for about 5 minutes until the cheese melted. I then added some sour cream and some more coriander (cilantro) to garnish. Quick and easy.
Then for the rice bowl, all I did was cook some basmati rice (about 1/3 of a cup) by boiling it, drained off the water, chucked in some frozen peas and corn and the chicken and heated everything through.
Neither of these is particularly gourmet but they were both quick fairly healthy meals. Just what I needed to get through a couple of hectic days. The chicken itself has about 195 calories in a serve so even with the rice or wrap they came in at a reasonable calorie count.