Chicken guisado is the poultry equivalent of carne guisada. It's delicious in a bowl topped with sour cream and cheese. Or stuffed in a low carb tortilla for a taco or burrito. Or inside some poblanos for chiles rellenos. Or like I did, in Joseph's Lavash wrap as enchiladas. It's great for those Mexican food cravings. Enjoy!
3 chicken breasts or thighs, precooked (boiled or roasted) and chopped
1 medium tomato, chopped
1/2 medium onion, chopped
1 garlic clove, minced
1/2 tsp ground cumin
1 tbsp oil
1/4 cup water
salt and black pepper to taste
optional, chopped cilantro to sprinkle on top
1. In a medium pan add oil. Add onion and garlic and fry for a few minutes, when it's soft add tomato, salt, pepper, and cumin. Cook for 5 minutes.
2. Add the precooked chicken to the pan, combine with vegetables and add water.
3. Let the mixture simmer for 5 minutes. Taste and adjust salt if necessary.
4. Sprinkle with cilantro and serve in a bowl topped with sour cream or cheese or wrapped in a low carb tortilla.
Recipe yields three servings, each with 3.1 Net carbs (carb counts do not include optional garnishes like cheese or sour cream)
Here's something fun I did with this chicken guisado. I took one serving of Joseph's lavash wraps.
I heated it lightly in a griddle. Cut it in half. Stuff each half with 2 tbsp of grated cheese (muenster) and 1/4 cup of chicken guisado. Roll them up and top with 1/4 cup of enchilada sauce. (I like Hatch 5 pepper enchilada sauce because it's very low in carbs and it has no added sugars.)
And 1/4 cup of muenster cheese. Nuke in the microwave for a few seconds until cheese is melted and filling is hot.