Monday, August 21, 2017

Chicken Burrito Bowl with Hatch Green Chile Sauce - Phase 2

While I was at Sprouts over the weekend, they had Hatch Green Chilies on sale. I bought a bag of them and decided to make a green chili sauce for tacos. It was so good! While my chilies were not very hot, it is a good mild flavor that is easily made hotter if needed. As I was cooking it, I realized this is a great p2 sauce!

You can make this sauce for lettuce wrap fajitas, or it would even be good on a taco salad as the dressing!

Of course, this recipe can be used in other phases. 

I have not tried this with other peppers- you can likely do the same method with roasting and peeling them but I have not done it. 

Hatch Green Chile Sauce

2T arrowroot 
1 cup chopped onion
2 tsp minced garlic
Juice of half a lime
2 cups roasted New Mexico green chilies, peeled, seeded and chopped or pureed
2 cups beef broth
1 tsp salt

To roast the peppers, place them on a gas stove burner on low heat to char. You can also throw on the grill, or place under the broiler in the oven. You want them charred on all sides. Immediately put them into a zip top bag (or a glass bowl and cover with plastic wrap). Let the bag sit, sealed, for 20-30 minutes until the chilies have cooled. Pull off the charred skin and discard. If you want, you can cut the peppers open and gently scrape out the seeds. I leave mine in. 
Chop or puree the peppers. 

In a saute pan, saute onion and salt until they are soft. Use a little beef broth in p1 and 2. When onions begin to brown, add the garlic and cook for 2 minutes. 
Sprinkle in the arrowroot and stir around until it disappears. You want to have very little liquid in the pan when you do this, or it will lump up. 
Add the chilies and the beef broth and lime juice, and stir while you bring to gentle boil. Stir and cook until thick. 

Store for 3-4 days in fridge, or freeze. 


Burrito Bowl
Serves 2

1 package Miracle Rice, prepped per package directions

8 oz chicken breast
1/2 tsp salt
1/2 tsp pepper
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp chipotle powder (optional)

2 large onions, sliced
2-3 red, orange, yellow bell peppers, cut into strips

1/4 cup chopped cilantro
Hatch Green Chili Sauce
Chopped green onions

Season the chicken with the spices listed, both sides. Cook on grill or bake in oven (375 degrees for 20-25 minutes, until done)
Place onions and pepper strips in a grill pan, season with salt and pepper, and grill. You can also bake these on a rack on a baking sheet (475 degree oven for 10-15 min, until just soft)

To assemble:

Place half the package of Miracle Rice that has been rinsed and prepped per package directions, in a bowl. Pour some Hatch Green Chile sauce on the rice. 
Put half the grilled veggies on top.
Top with half the chicken, cut into strips or cubed.
Garnish with cilantro, green onions and more chile sauce if desired.



2 comments:

  1. Hi, I'm new to this whole eating plan and was looking for some recipes when I came upon your blog. I'm now going to follow you -- looks like you have lots of delicious recipes. But, big question, what is "Miracle Rice?" and where do I buy it? Thank you!

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    Replies
    1. Thank you for your kind words! Miracle Rice is shiritaki "rice" made from konjac flour. You can order online at various retailers!

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