Sort of Quick Kind of Spicy Chicken

Cooking gluten-free on a budget when you have time constraints, and you want to avoid prepackaged frozen meals, can be a real challenge. If you’re one of those cooks or food connoisseurs that insist on fresh ingredients, I have a feeling that you might consider this post as some type of heresy, but I think it tastes really good, it’s fairly inexpensive, and as a bonus, the recipe can be doubled if you are trying to feed more than just two or three people (or if you want use the leftovers as lunch for a day or two).

Ingredients

3 chicken breasts cubed
1 bell pepper sliced or chopped
½ onion sliced
6 tbsp. olive oil (canola works ok too)
4 tbsp. lemon juice (from concentrate is fine)
1 tbsp. of spicy brown mustard  
spice to taste ( I use 2 tsp. of cumin, and about a tsp. of each of garlic powder, paprika, thyme, black pepper, and Lawry’s, but feel free to play with the proportions )
1 bottle of Herdez Traditional Chipotle Sauce

With this recipe a little bit of prep-work goes a long way. Place the cubed chicken breasts in a storage bag. In a small bowl mix oil, lemon juice, mustard, and spices. Pour the contents of the bowl into the storage bag, seal, and place in the refrigerator (overnight is great, but an hour works just fine too).  In a medium to large sized pot begin to cook the chicken over medium heat. Mix in onion and continue to cook. When the chicken is almost cooked through, mix in chopped bell pepper. After chicken is fully cooked add the entire bottle of Herdez chipotle sauce and bring to a simmer for 7-10 minutes, stirring occasionally.
Serve with or over a box of Zatarain’s Spanish Rice with some tortilla chips. It may not be glamorous or five-star dining, but I think it’s great. Give it a try and let me know what you think.