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Home Mexican Casserole

Great ! Goodness Recipe

Ingredients

How to make it

  • Slice your chicken into flat thirds (horizontally through each piece) and then into small bite-size bits.
  • Heat a wok or heavy pan (not non-stick!) over high heat until smoking and add oil.
  • Once the oil is hot add chicken bits and dust with salt and chili powder
  • Mix chicken and spices around to coat and cook quickly.
  • While chicken cooks mix together jelly, soy sauce, cream, remaining chili powder, dry mustard and cayenne pepper. Taste and adjust as needed.
  • Once chicken is no longer pink and has a nice crust on it, turn off heat and add sauce to the pan.
  • Stir and toss to coat - then turn heat back on to low to boil sauce.
  • Add a little salt and adjust spices as needed.
  • Allow to cook down into a nice, creamy saucy dish.
  • If you'd like to make it thicker mix cornstarch with water and add 1/2 to boiling sauce. Stir for a few minutes and add the rest if it's not thick enough for your taste.
  • Serve with carb of your choice. I think it tastes particularly nice with couscous that's had a bit of salt and chili powder mixed in at the end!

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The Cook

erisgrrrl Bloomington, IN

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