Mexican Chicken Stew and Iced Lemon Grass Tea Recipe

Mexican Chicken Stew

  • 2 pounds skinless boneless chicken breasts,
  •     cut into 1 1/2-inch piece
  • 4 medium russet potatoes, peeled and cut very small
  • 1 (15 ounces) can mild salsa
  • 1 (4 ounces) can dice green chiles
  • 1 (1 1/4 ounce) envelope taco seasoning mix
  • 1 (8 ounces) can tomato sauce
  • Mix all ingredients together in a crockpot. Cook on LOW for 8 hours.
  • Serve with warmed flour tortillas.

Iced Lemon Grass Tea

  • 8 stalks fresh lemongrass
  • 1-quart water
  • 2 tablespoons granulated sugar, or to taste
  • Rinse lemongrass stalks; slice into thirds. Crush stalks with a side of cleaver or mallet; place in a saucepan with the water. Bring to boil over high heat. Reduce heat and simmer for 30 minutes.
  • Add sugar, stirring to dissolve. Cool, strain, and serve over ice.

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