With my Grandma's passing this week there hasn't been a lot of extra time for thought out meal planning, prepping, etc. Sometimes life gets crazy and a girls just gotta get some food on that table! God bless Whole Foods for their delicious guac-kale-mole, knowledgable cheese guys, and good-for-you products. I found a little gem of a skillet sauce made by Frontera. There are many varieties to tickle your fancy but I chose roasted tomato and mild red chili to pair with chicken.
Frontera uses all-natural, preservative-free, fresh ingredients in their products. Frontera's mission is to make high-quality, regional Mexican food available to all. Rick Bayless, one of the founders, has won many awards in the culinary world. Not only do the products taste amazing but the company also aims for sustainability by investing in community, living in balance with the seasons, and providing capital grants to small, sustainable farms in the Chicago area. That gets an A+ in my book.
The roasted tomato and mild red chili has a very distinct smoky flavor and it pairs nicely with a soft, salty cheese. Typically, Mexican dishes are served with cojita cheese but the "cheese guy" at Whole Foods recommended a ricotta salata to me. The gentleness and slight saltiness of the ricotta salata pairs perfectly with the smokiness of the skillet sauce. Win, Win.
So, lets get down to business. You will need the following:
- Frontera Roasted Tomato and Mild Red Chile Skillet Sauce
- 1 small yellow onion, sliced
- 1/4 cup cilantro, chopped (can buy pre-packaged if short on time)
- 2 tablespoons olive oil
- 1 lb. of organic chicken, diced into cubes
- Additional toppings: lettuce, sour cream, guacamole
Directions:
1. Must service chips, guac-kale-mole, and salsa to keep husband happy.
2. Heat 1 Tablespoon olive oil in skillet. Add onion and saute until soft. Remove onion from
pan, set aside.
3. Add additional 1 Tablespoon olive oil to pan, heat for one minute. Add chicken to pan and
cook until done.
4. When chicken is cooked, add the skillet sauce and onion to pan. Stir for 2-3 minutes,
coating chicken in sauce.
5. Toss in cilantro 1 minute before serving. Do not skip the cilantro. It finishes off the
chicken perfectly.
The chicken can be used in tacos or on top of shredded lettuce to make a salad. The flavor is so big that it doesn't need any additional salsa or taco sauce. It is perfect with lettuce, salty cheese, and a little sour cream. If anything, a touch of guacamole can be added but the chicken can definitely stand alone.
Truly a great meal in a matter of minutes!
