This recipe for Shredded Chicken with Cilantro and Lime, tossed up with late season tomatoes and green bell peppers, was pure and spontaneous inspiration. It worked to get the protein component together for our Sunday family dinner, with some added color and nurtrition. This Sunday dinner thing is new for our family. We really do not get much time to eat together as a family, during the week, with all our varied timings that life imposes upon us. Also, it is very important for me to watch what the kids eat and also unwind with Anshul as we eat, ok, sometime maybe just unwind, but it often has made sense to let them eat separately from us.
So, we have decided to make it a point to do this on Sundays. The kids are finally at an age, where they can enjoy a lot of the flavors we eat, sans the heat of course. They inspire so much, food, thoughts and memories. I have not been to pleased this weekend, since at work we seem to have traded Columbus day for a Jewish Holiday, clearing without any real votes from me. Although, lets face it, I enjoyed the four day Rosh Hashanah weekend as well, so I should not really complain.
It is generally a very busy time of the year and not really condusive to working at home, so I do have to get in to work tomorrow. I will enjoy the quieter train and the hazy misty fall colors on the drive in.
I shall be heading to Kolkata, for a week to close out the year of mourning for Dad, with the rest of the family. Well, my mother and brother, at least. This family stays here. I have promised myself, that I shall capture a lot of sights and sounds with my camera. It will be a while before I get there alone again.
This recipe is fairly simple, since it is made with pre-cooked shredded or pulled chicken, which I had cooked in the slow cooker and as I was setting it together, inspiration struck. To get the recipe for the slow cooked chicken, please check out my small bites post, tomorrow. It is absolutely wonderful to be able to still just pull out the vegetables on demand. I still have loads of peppers. We tend to close the garden with these peppers.
Garden closing is always, such a big deal, I hope this years produce hangs in there until I return. It is almost like the official wrap -up notice for the year. It tells me when to plan for the holiday cards, and just generally wrap up unfinished business.
A simple and flavorful recipe that gets done is less than 20 minutes.
- 2 tablespoons olive oil
- 1 green bell pepper coarsely chopped
- 2 medium tomatoes, roughly chopped into eights
- 11/2 cups shredded chicken
- Additional Salt to taste
- 1/2 teaspoon red cayenne pepper
- 1 teaspoon roasted cumin powder
- 1 lime
- 2 tablespoons finely chopped cilantro
- Lots of freshly ground black pepper
- Heat the oil on medium heat for about 1 minute and add in the bell pepper.
- The bell pepper will sizzle and then begin to release some moisture. Cook the bell pepper, stirring frequently for about 2 minutes, until the pepper softens a little.
- Add in the tomato and cook until it barely begins to release its juices.
- Add in the chicken, salt, red cayenne pepper and the roasted cumin powder. Please see note on roasted cumin powder below.
- Cut the lime and squeeze in the lime juice.
- Mix in the black pepper, this is something I do over the top with the peppermill.
- Serve at once
Note: For the roasted cumin powder, dry roast the cumin until it is arromatic and a few shades darker, place in the spice grind and grind to a powder, I use about 2 teaspoons whole cumin seeds for this recipe.