Who doesn’t love Mexican? We love it, Mr Rossen would eat it every day if I let him. I used to use the packet seasonings, until I discovered just how much sugar was is them. My usual brand was 54% sugar, eek! I have come up with a simple seasoning, which adds a bit of a kick, is tastier than the packet stuff and not a sugar granule in sight. Don’t be scared if you aren’t used to some of the herbs and spices, you won’t taste them individually. I don’t like coriander, in this recipe it blends with the other spices. The seasoning works well with pork, chicken, beef or seafood, served with a salad or low carb tortilla wrap.
1 lrg non stick fry pan
Shopping list for 2 people
2 lrg chicken breasts
1 red pepper (capsicum)
1/2 chicken stock cube
2 tsp paprika
1 tsp of ground cardamon, cayenne pepper, garlic powder, cumin, coriander
1/2 cup of water
2 tbsp of low fat sour cream
Method to the madness
Slice your chicken into strips, turn the pan to a medium heat, brown the chicken on all sides
Slice the pepper into thin strips
Once the chicken is browned add the spices, crumbled stock cube, water and pepper strips, let this simmer for 2 minutes, stirring occasionally
Turn the pan to a high heat, let the water evaporate until you are left with a glaze of spices, stir thoroughly so it is evenly coated
Remove the pan from the heat, serve rolled up in a warm low carb tortilla with your fav fillings or with a salad, garnish with the sour cream. ENJOY!