Mexican Spicy, But Not Too Spicy, Ground Chicken With Peppers Recipe

"This is a very healthy recipe that I just threw together and it was so tasty I thought I would post it. For once I kept track of amounts. This will go very nicely over pasta (I am using tofu pasta) and it will be perfect in a tortilla with refired beans. If you like extra saucy add a 14 ounce can of chopped tomatoes. We just like it moist not too saucy. Could make a great sandwich with some added cheese. You may also make this using cut up breasts or thighs"

Step by Step Method

Step 1

Heat a wok or large skillet, high medium heat, lightly spray with oil, add chicken and saute until lightly browned, 3 minutes

Step 2

Add mushrooms, onion, garlic and jalapeno pepper mix well and continue cooking over medium heat for about 8 - 10 minutes

Step 3

Add tomatoes, mix and continue cooking for about a minute or two

Step 4

Add sweet peppers, salsa, cilantro, cajun spice, oregano, season with salt and pepper Continue cooking for about another 3 minutes. Serve and I hope enjoy

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For a spicier dish, you can add more jalapeno peppers or use a hotter salsa.
If you don't have fresh cilantro, you can substitute with 1 teaspoon of dried cilantro.

Ingredient substitutions

Ground turkey can be used instead of ground chicken. This substitution will provide a leaner and healthier option as turkey is lower in fat and calories than chicken.
Paprika can be used instead of Cajun spice. This will provide a milder spice option for those who don't like things too spicy, as paprika is much milder than Cajun spice.

Variations

Taco Variation Substitute the ground chicken for ground beef and omit the Cajun spice. Serve in taco shells with shredded lettuce, cheese, and sour cream.

Vegetarian Variation Substitute the ground chicken for black beans and omit the Cajun spice. Serve in taco shells with shredded lettuce, diced tomatoes, cheese, and guacamole.

Serve with

Mexican Rice - This delicious side dish is the perfect accompaniment to the Mexican Spicy, But Not Too Spicy, Ground Chicken With Peppers. The rice is cooked with garlic, onions, and spices that complement the flavors of the chicken dish. The rice provides another layer of texture and flavor to the meal.

Black Bean and Corn Salad: This colorful salad is the perfect light side dish to balance out the spicy flavors of the Mexican Spicy, But Not Too Spicy, Ground Chicken With Peppers. The creamy black beans, sweet corn, and crunchy bell peppers provide a delightful contrast to the chicken dish. The addition of lime juice and cilantro adds a bright, zesty flavor to the salad.

FAQ

Q: How much Cajun spice should I use?

A: You should use 2 teaspoons of Cajun spice for this recipe. You can add more or less depending on your preference.

Q: Can I substitute Cajun spice with other spices?

A: Yes, you can substitute Cajun spice with other spices such as chili powder, paprika, garlic powder, onion powder, and oregano. However, the flavor will be different than the original recipe.

Fun facts:

The jalapeno pepper is native to Mexico and was named after the Mexican city of Xalapa, which is also known as Jalapa.

The Cajun spice used in this recipe was created by Chef Paul Prudhomme, who is a famous Cajun chef from Louisiana. He is credited with popularizing the use of Cajun spices in cooking.