MEXICAN: CHICKEN TACOS WITH SPICY RICE & BEANS

Hey everyone,

Happy Thursday!

The weekend is almost here and what is more perfect than some homemade chicken tacos for dinner.

They're sooooo good and even easier to make.

If you're like me, Kenyan and living in Kenya, you know that Mexican restaurants are not as common here. I think the only place I've had a taste of Mexican cooking is at the Java coffee house since they serve burritos and fajitas with beans and rice. I almost always order the same meal when I go there. So I figured, why not make the same at home for me and the hubz.

Ingredients:- (Serves 4)
1 Packet 8 soft tacos [I bought them at Nakumatt Ukay]
500gr Beans <approx 3 cups>
3 boneless chicken breasts
3 onions
2 tomatoes
1 red hoho/capsicum
1 green hoho/capsicum
7 cloves garlic
Mixed lettuce
4 avocados
1 chilli pepper
Edam/ Cheddar cheese
Black pepper
Curry powder
Pilau masala
Cayenne pepper
Soy sauce
Royco
2 cups rice
1 lemon

For the Beans:-

I had previously boiled them the day before for about an hour. The tricky thing about beans is that most times they are either too hard or too mashy. To avoid both, monitor them well as they cook and stir regularly.

>Peel and chop 1 onion and 4 cloves garlic and put to cook in a sufuria/ saucepan with a few tablespoons olive oil. <You can also use vegetable oil>

>Wash and and grate two tomatoes and add to sufuria/saucepan.

>Follow by adding 1 tablespoon curry powder and tomato paste. Use a little bit of water so that the paste doesn't stick to the sufuria.

>Add pre-boiled beans and mix well

>Add 5 cups water with one tablespoon royco and leave to cook slowly over a moderate heat.

>Stir occasionally and allow to cook for about 1 1/2 hrs

> When the beans are almost done season with salt, black pepper and some chopped chilli <optional> and cook for another 10 minutes

For the rice:-

>Use double cups water per cup rice. Use a tablespoon olive/vegetable oil. Season with salt, pilau masala and a hint of turmeric powder for color.

For the tacos:-

>Preheat oven to 180 degrees

>Grate some edam/cheddar cheese and put aside

>Peel and chop avocados and mix with 1 chopped onion, a hint of salt and the juice of half a lemon <The lemon helps the avocado not to oxidize and turn black. Refrigerate>

>Peel and chop 1 onion and 3 cloves garlic and put to cook in a sufuria/saucepan.

> Chop chicken breast in small chunks and put aside.

>Wash and chop red and green capsicum/hoho and add to the sufuria/sauce pan to cook.

 

>Shortly after add the chicken chunks

>Season with salt, black pepper and a dash of soy sauce<approx 4 tablespoons> and leave to cook. <The aim is for the chicken to be juicy but we do not want a stew so no water is needed>

> Once chicken is done, remove from heat. Follow by placing soft tacos on a greased oven tray and start by putting the cooked chicken and top it with grated cheese.

>Put in oven to cook until the cheese is melted for about 3-5 minutes.

> Once they are done, top them with mixed lettuce and guacamole.

When serving, put a portion of rice, beans and the tacos on the side of the rice so that they don't drain the sauce from the beans. Serve when folded <see picture below>

Enjoy :-)

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Have a lovely week :)

Sincerely,

Jaz.