Mexican Fiesta Fun
Disclosure: I was compensated for this post. All opinions expressed are 100% my own.
This past Thursday was the #MexicanFiesta Twitter party with Chicken Farmers of Canada. In anticipation of the party, I served up some Chicken Fajitas and got my party hat (and stache) on. It was great fun and went so quick! I was inspired to host a Mexican Fiesta themed meal today after talking about so many yummy recipes at the Twitter party. Today we had people coming over to help us with some yard work and I thought why not surprise them with some Mexican Fiesta fun?
Everyone was outside working on cutting down bushes and trimming branches in the yard. It was a HUGE job and we were grateful for the help. I got busy in the kitchen preparing our meal! Here’s a selfie I shot sporting a little pink sombrero, my Movember stache, beads and my red apron.
John and I our friends were all good sports and put on the sombrero and beads.
Even Misty had the #MexicanFiesta spirit and let me quickly grab a photo wearing a pink sombrero. I added the moustache in separately since there’s no way she’d wear it!
I found the perfect recipe for a crisp fall day on Chicken Farmers of Canada site, Chicken Chili! John and our friends were outside in the cold most of the day and I wanted a hearty dish to warm them up. Chili and cold weather just seem to go together don’t you think? This version uses ground chicken instead of beef and is milder flavoured. It’s not very spicy so it would be good for kids to eat with their pickier palates. If you like a spicier chili, then feel free to add in more of the spices. The recipe on the Chicken Farmers of Canada site also says you can use boneless, skinless chicken thighs instead of the ground chicken. I love ground chicken so that’s what I wanted to use for mine.
- 1 lb ground chicken
- 2 tbsp oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cups mushrooms, sliced
- 1 tbsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- black pepper to taste
- 1 large can diced tomatoes, undrained
- 1 can kidney beans, undrained
Before I started, I prepped all my ingredients so then it would only be a matter of throwing them in when the time came. I picked up one package of ground chicken and I think it was less than the 1 lb that the recipe called for, but it was still a good amount for the dish. That’s minced garlic on the plate with the ground chicken.
The veggies all go in at the same time so I put them together.
I love this photo of all the spices!
I always keep a supply of canned diced tomatoes in the pantry since I use them quite a bit in recipes.
Lots of fibre in these kidney beans! They are also rich in protein and iron.
Step One: In a large pan, heat the oil over medium heat. Add in the garlic and ground chicken and cook for about 5 to 7 minutes.
Step Two: Add in the mushrooms, onions, celery and carrots and mix with the chicken and garlic. Sauté for about 10 minutes. The pot looked really full at this point, but the vegetables will get smaller as they cook.
Step Three: Mix in all the spices.
Step Four: Add in the tomatoes and kidney beans and bring to a boil. Reduce heat to simmer and cover. Cook for another 15 minutes or until you’re ready to eat.
Garnish with toppings like sour cream, avocado, cheese or whatever inspires you! Serve in a bowl like I did or you could also spoon over top of rice or in a taco shell. It’s tasty!
There’s a few other Mexican chicken recipes that I want to try including Chicken Quesadillas, Avocado, Beet and Chicken Tostadas, Chicken and Tomato Salsa Enchiladas, Chicken Enchiladas, Chicken Tamale Pie, Stacked Tortilla Bake with Chicken Chili and Arroz Con Pollo Burritos. With all these tempting recipes, we may have to celebrate #MexicanFiesta a little more often!