Mexican Style Chicken and Rice

This recipe is NOT quick – if you are in a hurry try some of my other recipes – like the burger and fries. This one requires precooking, and some time.

This recipe is sugar, corn, gluten, soy, salt and dairy free.


You Will Need:


Lidded Skillet

Sharp knife


Cutting Board


Glass Bowl

Pot with Lid


Coconut Oil

Chicken – I used boneless, skinless chicken thighs. (4-6)

White Rice

Avocado (1 medium)

Tomato (1 medium)



Step One: Put Rice in pot with 1 tsp of coconut oil. Add lid. Cook until done.


Step one: Thaw chicken and place it in skillet with 2 tsp coconut oil. Put lid on skillet and turn on low.

Step two: Dice your tomato and place it in the blender.

Step three: Slice your avocado and remove it’s seed/pit. Cut it into quarters. The use a knife or spoon to scoop soft “meat” away from the rind. Dice it as fine as you can and put it in the blender.

(OPTIONAL: If you can do spices like salt, pepper, or herbs add them to the blender, too)

Step four: Blend the tomato and avocado to a smooth almost liquid consistency and pour into your bowl.

(Cleaning tip: If you go ahead and wash the blender as soon as it is empty it will clean much more easily than if you allow the avocado residue to remain.)

Step five: Cover bowl and put it in the refrigerator.

Step six: Flip your chicken and turn it up to medium. Allow to simmer in covered skillet until tender and cooked through.

Step seven: Put a bed of rice on your plate.

Step eight: Add chicken on top of rice.

Step nine: Pour sauce on chicken and rice.

(OPTIONAL – give sauce or plate 30 seconds in microwave)

I have a friend who adds refried kidney beans to this recipe for the full Mexican restaurant effect.



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