As a mum of a fussy eater I’m always trying to sneak vegetables into my son Ted’s dinner. It can be a mission and it normally means I have to make sauces, soups and stews. Occasionally I just want to eat meat, carbohydrates and vegetables. When I cooked this dinner I decided to add bone broth and spinach to the rice. It wasn’t a vegetable Ted was pleased to see in his dinner.
My husband Howard and I then started talking about Popeye. It’s an old cartoon that we would watch as children. Popeye eats spinach to get big muscles. After I had finished my dinner I showed Ted a click or two of the cartoon. Ted thought it was funny but it did make him eat the spinach and rice. The meal was, in the end, gratefully received by my little family with a tiny amount of help from Popeye. Below is a video and recipe for you.
Are you a parent and do you have fussy eaters? If so how do you find it? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Small mixing bowl
- Teaspoon
- Large mixing bowl
- Slow cooker or baking tray
- Saucepan
- Sharp knife
- Chopping board
Ingredients for the Mexican chicken
- Chicken breasts x 500g
- Mild, medium or hot chilli powder x 1 tsp
- Garlic granules x 1 tsp
- Onion granules x 1 tsp
- Ground cumin x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Olive oil x 2 tbsps
Method
- Mix the mild, medium or hot chilli powder, garlic granules, onion granules, ground cumin, ground cinnamon and dried oregano in the small mixing bowl.
- Add in the oil and mix all of these ingredients together.
- Put the chicken breasts into the large mixing bowl and add the spices and olive oil.
- Mix the chicken, spices and olive oil together until the chicken is covered in the spice mix.
- Put the chicken into the slow cooker and cook on a low heat for 7 – 8 hours or on high for 3 – 4 hours.
- Once cooked turn the slow cooker off and leave the chicken to cool.
- When the chicken is cooled shred it with a knife and fork by pulling it apart.
Method for the oven
- Preheat the oven to 180°C or gas mark 5.
- Add in the oil and mix all of these ingredients together.
- Put the chicken breasts into the large mixing bowl and add the spices and olive oil.
- Mix the chicken, spices and olive oil together until the chicken is covered in the spice mix.
- Put the chicken into the baking tray and place in the oven for 25 – 30 minutes or until the juices run clear.
- Once cooked remove from the oven and leave to cool.
- When the chicken is cooled shred it with a knife and fork by pulling it apart.
Ingredients for the rice
- Rice x 300g
- Bone broth or chicken stock x 600mls
- Miso paste x 1 tbsp
- Spinach x 2 large handfuls
- Salt and pepper to taste
Method
- Rinse the rice with water twice through the sieve.
- Put the rice into the saucepan and pour enough bone broth or chicken stock to cover it and then about 2 centimetres above that.
- You may need more water than I have suggested above, so add the 250mls then if you need more add it.
- Put the miso paste in at the point too.
- Add in salt and pepper to your taste.
- Turn the heat back up and bring all the ingredients to the boil.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- Go back to the rice and if there is a little bit of broth or stock in the saucepan with the rice, turn the heat up and start to stir it until all the broth or stock disappears.
- Slice the spinach and add it to the cooked rice. .
- Set the rice to one side.
Extras for the bowl
- Tomatoes x 16 – 20 small
- Avocado x 1 large
- Lime x 2
Method for putting the bowl together
- Put a quarter of the meat into a bowl
- Next put a quarter of the rice into the bowl too.
- Slice the tomatoes in half and place them into the bowl.
- Cut the avocado in half and remove the stone.
- Slice the halves of the avocado and put a quarter of the it into the bowl.
- Cut the limes in half and put one half into the bowl as well.
- Then serve and enjoy.
Slow Cooker Shredded Mexican Chicken Bowl was a yummy dish. Once Ted had seen Popeye he loved this dish too. Ted actually suggested a chicken Tuesday meal one a week. I’m not sure that will happen but I’m really pleased Ted and Howard enjoyed this dish. It was an easy meal for me to cook and that’s probably why I liked it. You can make enough chicken for leftovers the next day as well. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 