So, I made up a recipe tonight for dinner. I just looked in the cupboard and grabbed some things that sounded like they went together, defrosted some frozen chicken, and winged (wanged? wung?) it . . . and, lo and behold, it turned out delicious! No pictures, because I didn't think of taking any until halfway through dinner. Plus it's not very photogenic--in fact it's a rather unpleasant greyish color (I blame it on the black beans), but what it lacks in appearance it makes up for in flavor (which is not to say that this is some work of culinary genius--all I did was open some cans--but, all things considered, it was mighty tasty, if I do say so myself).
Anyways, here's the recipe.
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A Juniper's Table Original Recipe
Ingredients:
Canola oil
2 small onions, finely chopped
About 1 1/2 lbs. raw chicken breasts, cut into 1/2-inch cubes
2 to 4 tbsp. taco seasoning (or to taste)
1 (10 oz.) can diced tomatoes with lime and cilantro
2 (15 oz. each) cans black beans, drained
1 (10 3/4 oz.) can condensed fiesta nacho cheese soup
Flour tortillas, sour cream, and chopped fresh cilantro, for serving
Instructions:
In a large skillet, saute the onions in canola oil until translucent and lightly browned. Remove from the skillet and set aside.
In the same skillet, heat some more canola oil. Add the chicken and the taco seasoning and cook, stirring, until the chicken is practically cooked through. Stir the reserved onions into the chicken.
Add the diced tomatoes, black beans, and condensed soup and stir to combine. Bring to a slight bubble, turn the heat to low, and simmer until thickened enough to stay inside a tortilla.
Serve in flour tortillas and garnish with sour cream and chopped fresh cilantro.
Yield: This generously fed five people with some left over, so depending on individual appetites, I would guess it serves six to eight people.
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If you try it, I'd love to know what you think of it! : )
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