Food Blog #3

So this is pretty much my new fave meal to cook. I tried it a second time and substituted tofu for the chicken. It was not especially successful, but edible nonetheless. I cut the chicken into chunks instead of using whole pieces because it makes the leftovers more amenable to being taken to school as lunches – no need for a knife.

The chicken is sauteed in a pan with olive oil, then simmered in enchilada sauce. Sauce recipe here. I subbed out the chili powder for chipotle powder because (1) I ♥ chipotle anything and (2) I had it on hand and did not have chili powder on hand. I used dried “New Mexican” chiles because they were the most appetizing-looking ones in the produce section. Made with these ingredients, the sauce is woo-ha super spicy. The other stuff on the plate is basmati rice with pigeon peas and sliced green olives and some homemade guac (basically just mashed up avocado with salt and lemon juice, I hate pico) on the side. Love love love.