January 28, 2024 / In food , chicken / Tagged as: chicken, red onion, garlic, garlic, cumin, oregano, tomatoes, chicken stock, batch

Mexican Chicken (Cumin and Oregano)

Total Cook Time

50 minutes, 4 portions, batch cooking.

Ingredients

  • 1 Kg chicken breast (reduces to 600g cooked)
  • 2 x 400g tins of chopped tomatoes
  • 600ml chicken stock
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 tbsp tomato paste
  • 2-3 small red onions, finely chopped
  • 4 garlic cloves, crushed or chopped
  • optional - serve with coriander garnish

Method

  1. Add the chicken to a casserole dish and cook in an oven at 180C for 35 minutes.
  2. Add onion and garlic to a large pot and fry on medium heat for a few minutes, until it starts to soften.
  3. Add cumin and oregano and cook for a further minute.
  4. Add chicken stock, tinned tomatoes and tomato paste.
  5. Bring to a boil and then allow to simmer for 35 minutes. Stir occasionally and season with salt and pepper as necessary.
  6. Allow the sauce mixture to reduce down.
  7. Chop the chicken into small bits and add to the sauce mixuture.

Notes

Flat teaspoons of the spices to avoid the flavour being overpowered by the cumin.

Great batch cook recipe. Portions prepped for three days with rice and corn. One portion in the freezer.

Nutrition Per Portion

Macros per serving portion:

  • protein 85g
  • carbs 21g
  • fat 12g
  • energy 549 kcal

Ingredient weights (pre cooking):

Chicken 1000g red onion 190g garlic 12g tinned tomatoes 800g chicken stock 600ml tomato paste 24g

And served typically with cooked quantities of:

  • rice 150g
  • corn 90g