Not being home was difficult for obvious reasons and everything was out of routine. I missed the daily madness, but I was lucky to make time within the hectic schedule to see the boys, even had them spend a night with me.
The opportunity to curate activities and manage the visit was truly incredible, during our time together food was a big part of them, appreciating Botswana. From oxtail to fish and perfectly cooked cuts of steak, my guests enjoyed their meals at Cresta Lodge, Mokolodi Bush Kitchen and Table 52 namely.
I barely ate or got to enjoy my meals as most times I had to juggle a few things at the same time due to being engaged last minute and being a perfectionist, wanting nothing but the best experience for our guests.
By the time I got home, the first day I slept for what felt like a good 24hrs then I wanted to make a tasty meal. Something wholesome, cooked with love but nothing that took long. Theme wise, I gravitated towards Mexican food.
Grab a full chicken(it can be used up over two days, on salads and sandwiches) or chicken thighs, then reach into the pantry for a couple of standard ingredients and you’ll be well on your way to whipping up a super delicious meal in virtually no time at all.
I felt a little guilty for not having cooked a meal at home in a week, capable as my husband is, I get joy from seeing their faces as they dig in and comment over each meal.
What I loved about this is not just its ease of cooking but the great flavour from the sweet corn and the little kick that comes with the Mexican seasoning. I actually cheated and bought a frozen readymade Mexican Mix. When you’re looking for a way to jooze up weeknight dinners, this is a great go-to recipe that is sure to become a family favourite.
Something that I love about this, is all of the healthy stuff I get to throw in and no one seems to notice. Beans and corn offer great texture but are also a great source of fibre; red peppers are high in Vitamin C while the chicken is a source of protein. I topped it with chopped green onions, but diced avocado for added health benefit would work beautifully.
This is really a powerhouse meal: it’s tasty, super satisfying and super easy to prepare. Grab yourself a bowl and dig in. If we had time I would have had a quick class with Karolina. There is always next time! Congratulations to the cash prize winner for the #Mopako101 competition. You too could win P1,000 in cash if you take part this month. See details on the Chellzkitchen page.
INGREDIENTS
2 cups cooked chicken breast, diced
2 cups cooked basmati
1 packet Frozen Mexican Mix (Corn, Beans, Mexican Spice)
2 cloves garlic, minced
2 tablespoons olive oil Salt and pepper, to taste Spring onion, chopped
3 tbls Soy Sauce Sour cream, Avocado (optional)
INSTRUCTIONS
In a large saucepan on medium heat, sauté garlic in olive oil until fragrant, 1-2 minutes. Next, add diced chicken, stirring to combine, about 3-5 minutes. Add frozen Mexican Mix and sauté until just softened into the saucepan. Give ingredients a good stir then simmer for 5 minutes. Finally, add rice and stir, allowing all of the ingredients to combine, add soy sauce. Simmer for 10 minutes to bring all of the ingredients and flavor together. Scoop into a bowl and garnish with spring onion and, if desired, a dollop of sour cream and or diced avocado. Enjoy!
