This is one of my favorite make ahead recipes.. which is like, really saying something because I generally am not down with the whole make ahead craze. I think most things are just better when they’re fresh. Buuuut that’s not necessarily true here.
I think this this dish gets better with time, something just defy that law of nature where a day in the fridge just amplified the flavor. It repeats perfectly, but of course, it’s pretty great straight out of the skillet too.
I love this recipe because it can be eaten so many different ways… tacos, enchiladas, over rice or quinoa, with a salad, nachos, the sky is the limit. Usually we can make this recipe last for two dinners ( which, hello! bang for your buck! ).
Add that it only takes less than 30 minutes? Game.
Happy cooking! xx
ellyn
TIME: 25-30 minutes
SERVINGS: 4
INGREDIENTS:
- 1 tablespoon each of olive oil
- 1 tablespoon butter
- 1 medium onion
- 2 jalapeños
- 3 garlic cloves
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1 teaspoon cumin
- 1 lb ground chicken
- 7 oz canned green chilies, drained
- 1/4 cup water
INSTRUCTIONS:
- In a large skillet bring olive oil & butter to medium heat. Add in chopped onions. Cook until tender & beginning to brown, about 8 minutes.
- Add in diced jalapeños ( remove the seeds for less heat! ). Sauté another 2 minutes until beginning to soften.
- Add chopped garlic, paprika, salt, oregano & cumin. Continue cooking for another 2 minutes.
- Move veggies to the side of the pan & add ground chicken. Cook through & then mix with the veggies.
- Add in green chilies & water. Cover & simmer for 12-15 minutes.
- Enjoy
