 Hey y'all it's Tammy with Colored Valley Cooks. Now some of y'all seen our little taco skillet video? This one's more like a burrito skillet. It's going to have chunks of chicken in it with some rice and beans. It's going to be really good with some good flavor. So it's really quick to put together too. You can serve it in burritos rolled up or you can serve it just with some bread or however you want to do it. It's fine corn on the cob. So we're going to get started. I've got two chicken breasts and I am chopping them up in cubes and we're going to put this in the skillet and saute it once we saute our onion. Now whenever you cut up chicken you need to make sure and use a different cutting board that you use for your vegetables. If you'll see I use this one for my chicken and my meat and I actually put it in the dishwasher and that way I know it gets good and clean. I don't want to put meat on my wooden cutting boards because they do absorb the liquids and the juices and so I personally now some people do it but I personally don't like to do that. If you've got your own wooden ones that are for me I guess that's okay. This is just how I like to do mine. Now you're going to cut your chicken up into cubes and just leave it on your cutting board for now. Go over here and wash your knife off good in your hands and we're going to get back over here and start chopping up these vegetables. I'm going to be adding some spices and stuff but I'm going to bring my skillet back over here and put those in over here so y'all can see it good when the time comes. We're also going to cut up some tomato and some green onion to serve over the top of it when it's done pretty much. So right now we're just going to hop over here and saute our chicken in a little olive oil with some salt and pepper for now. And I'm going to saute the pepper. Now you're going to be using some chicken broth. I got broth and actually I'm using stock because I like it but you can use broth if that's what you got. About two and a half cups we'll be using that in a few minutes because we have to cook the rice too. This is going to take about 30 minutes once we get it together to finish cooking. I'm going to turn this up on high I had it down on low just preheating and we're going to get this pretty much seared good and then we're going to put it in a pan on the side. So while we're waiting on that to sear I'm going to walk over here and drain these black beans. You're going to need a can of black beans and so just get you a strainer or something and you're going to drain these. They're all down in the bottom stuck together having a party. Now they're out of there. Now I'm just going to put them well actually I'm not going to put them back in there I'm just going to sit them like that put them on the camera and um hope you're having a great day. It is Monday and Chris has been fishing today and he's enjoyed himself so now he gets to come home and get some good food too. And you can eat this with chips too that's what Chris says he wants to eat it with so you can always eat it with chips. It's taken in a few minutes to get nice and done. So just keep flipping it over flipping it over until they look no pretty much white around the whole piece of chicken. Okay we're going to chop up tomato and some green onion to serve when this gets finished. It'll be delish. Everybody loves tomato. Well not everybody. May is not crazy about tomatoes but if you like tomatoes chop up one serve it with this. I love them. I guess I could take that out of there it's the top of the tomato and now we're going to just chop up some green onion. These little green onions were tiny and kind of wimpy so I got four of them. Just use your judgment if you've got big fat ones you used too. This is a recipe out of the taste of home. Chris found it for recipes for chicken breast and he liked the looks of it. He wanted me to make it. I said okie dokie. We'll do it. I think this is ready. Now this chicken is going to continue to cook on top of the rice. It's cooked. It's going to kind of steam while the rice is cooking. So it's been in here plenty long enough. So we're going to sit it right here and I think I'm going to move back. Now we are going to add one cup of long grain rice to our skillet or whatever it is you're using and we're going to brown it a little bit. I got this on high. So we're going to brown our rice a little bit just like you would if you're making rice aroni out of a box. Y'all know I've made rice aroni before hanging it. I know my mama did. I know I sure did when I was younger. I made rice aroni all time. I've always been one that just loves rice and Chris has never been a rice kind of man but I love it and my girls love it too. But my mama hardly ever made rice when I was growing up unless it was something like rice aroni. We weren't big rice eaters. We ate a lot of potatoes. Chris did y'all eat rice at your house because we sure didn't eat it that much. No we never ate rice. We didn't even eat rice aroni. Really? No. Wow. I can't think anything we ate rice in actually. Yeah when I went to tell y'all y'all could serve this with bread. Chris was like why are you telling them bread? This is a Mexican dish. I said because there's plenty of people still out there that don't buy tortilla shells. They just buy whatever they can afford which is one loaf of bread a week and all they might have is some crusty bread or something like that to go with it. So it don't matter what you got you just eat what you got. But if you can afford it you can pick up some shells. Lots of times they're buying get one free in one hour. I put one in the freezer. And you can eat sandwiches and roll them up too. They're not really any better for you if you get the rice kind. I mean not the rice can kind but the flour kind. But you can buy the wheat kind and they have them that'll look horrible different stuff now. All right that rice is starting to get a little brown which is what we wanted to do. Y'all ready? Do you hear the sizzle? Everything to the skillet. Two and a half cuts chicken broth. You can use stock or broth whatever you want to use. Even if you've got bullion it's something to have cuts worth the chicken bullion. Okay that goes in. Now you're going to use a can of potato diced tomatoes. You're going to put some use in there too. It's a little bit like Mexican rice. You're going to put in a can of drained black beans. The good stuff. Cumin. A teaspoon. Ground cumin. Teaspoon. We'll have to mix it up. Half teaspoon of chili powder. Cumin and jelly powder are almost the same thing. Chili powder is mostly cumin. But it's got a few of the things in it that cumin don't have. All right then you've got a half teaspoon of onion powder which is one of my faves. Never have too much onion powder in it. Matter of fact I'm going to put a little extra. I'm going to put a teaspoon of onion powder in it because I like it a lot. And then this is garlic powder. I'm just going to use the half teaspoon because we're not big fans of garlic powder. Well garlic salt really. Garlic powder's not so bad. Okay now that everything's in here we're going to bring it over here. We're going to stir it and we're going to bring it to a boil. And then once it comes up to a boil we're going to add our chicken. So let's go ahead and give it a good stir. Get those spices in there good. Because once you put that chicken in there you're not going to move it around because you don't want the chicken to be all down in the other stuff too much. Okay it's boiling. So we put the lid on it to get it hot quicker. You can see that we brought it to a boil and you can actually see where the heat is because it's boiling around the edge. So we're going to put our chicken in. So we're just going to put the chicken on the top while it's boiling and we'll turn it down to simmer cooking about 20-25 minutes. And that's going to be it. It's going to be great y'all. We're going to see how this looks and remember it's been in this bracer. Take the top off of it and I have not touched it. We just walked off and turned on the timer. Looks good don't it? Whoo! I think I'm going to get out a little sour cream for mine. Let me grab some sour cream. I mean me and Chris are hungry so we don't want to wait on it. But what you can do is put your cheese on the top of it while it's still sitting here and put the lid back on it. Let the cheese melt and then put on your tomatoes and onions. But now that hides some of the prettiness of it so we wanted to show it to y'all in the in the pan when we were dipping it. But I'm going to go ahead and turn this on for Chris. It's going to heat up, melt, and then I'll sprinkle the tomatoes and onions on there and I might let y'all take another look at it when it's melted. We're about to go to the grocery store and I'm just going to get sour cream. I don't really need any without the kids here because I was last seeing Chris a few days. Quite a few days. I've got almost a whole clean of it. All right we turn that timer off. Got out the cheese. We're going to have a nice fun something to eat. I'm going to eat chips with mine. So you can warm up your chips. It only takes a couple of minutes in the air fryer to warm up chips if you want to. I'm going to put this on the plate. A little sour cream on my plate. Not a lot. Then sprinkle it with your tomato and onion and we're going to put a little bit of cheese on it. Of course you don't want to use the same hand that you just touched that tomato with. I'm going to eat it with chips. I'm going to show you how wonderful it is to make this chicken for nachos, tacos, and burritos. And of course you could serve it over some white rice or some Mexican rice. It would be delicious. All right we're going to start by putting a bag in our crock pot and that way it's easy to clean up. And now we are going to put in our chicken and I am going to put in boneless chicken. I'm going to use two chicken breasts and then we're going to use a few thighs just for it to have some fatty meat in it. So I'm going to use about three boneless thighs. We're making a good bit of this. Kids love it. So these are both boneless, skinless, a small onion chopped. It's about a half cup really. A half bell pepper chopped, a tablespoon of granules chicken bouillon, and a tablespoon of fajita seasoning. You can use bedella or this is a different brand whatever you've got. This is so easy y'all and now we're going to add some regular salsa and you can use hot or mild or whatever it is you want to use of course. And then I'm also going to use some salsa verde, about a half cup of that. Now we're just going to mix it up a little bit and it's going to cook. We're going to get the lid on this and we're going to cook it on high for about four hours and it's going to be yummy and of course if you're going to work you can put it on low. All right our chicken is done super easy. You can cook it for four hours on high or you can cook it all day if you're going to be at work and I'm going to show you how wonderful it is to use a bag in your crock pot. So we're just going to take the lid off this crock pot come on over and take a look and you can see the yummy chicken. Now it looks a little weird around the edges but that's normal. You can let it cool down a little bit of course before you put it in the refrigerator but I just take the whole bag and put it inside a container like this to serve it and then all I have to do is put a lid on it once it cools down a little bit and slide it into the refrigerator for my leftovers. I like these tacos that stand up and I personally like to put my cheese in the bottom because most of the time when you put it on the top it falls off and if you put it in the bottom it melts when you put your taco meat on top of that cheese. So we're going to take this taco and I'll bring this over here so y'all can see it. Of course when you open this up you really need to mix it up really good so that that chicken is shredded and it only takes a second to do that and this has already got peppers in it, onions in it, salsa in it so it's going to have a really really nice flavor in whatever you're putting it in or on whatever you're putting it on. We're going to put our meat on top of our cheese and it's going to melt it just like that. So on this taco we're going to put a little bit of avocado. I don't have tomatoes today. We are going to use a little sour cream and remember we've already got our cheese on the bottom. I'm going to put just a little taco sauce on it, some good old jalapenos from our garden and a little bit of lettuce. All right now we're going to put our burrito together. This is actually a taco shell but we're going to fold it like a burrito so that you can see the concept. I'm all out of burrito shells so your meat goes on there, avocado, and then to fold up your burrito you just lift up the bottom. I bring this one over and I really kind of fold it in like this and you need to just warm it just a little bit and you're going to fold it up that way and there's your burrito. All right for your nachos, yum yum. This is our family favorite. We use an 8-inch cake pan. It fits perfectly in our 5.8 quart cassori air fryer and that is that air fryer that we recommend you get. Now I'm going to do these a little different. I'm going to put a little cheese on them. Then we're going to bring this over here and we're going to put chicken on them. And this is shredded chicken. A lot of you guys get this when you actually go in a Mexican restaurant, a shredded chicken with these peppers and onions in it. I did not use jalapeños so it's not spicy but you could always put some in there if your family likes hot stuff. Then you got your hot sauce or your taco sauce, whichever one you prefer. More cheese because you could never have enough and of course your cold stuff comes in later on after you warm it in the air fryer. So we're going to put these in the air fryer today and we're going to toast them on 350 degrees for four minutes. It went off. I'm going to show you how fast this is in our air fryer. It was ready in four minutes. You sure couldn't do that with the oven. All right Chris wants some sour cream on his nachos and he wants some hot sauce. And I'm going to give him a little avocado and this is what Chris likes. That's his favorite hot sauce. Okay it's lunch time at home and I've got two pots heating up on the stove. We are going to fry up a little bit of chicken, not fried chicken but just sauteed chicken and we're going to fry up these potatoes kind of like hash so I am just chopping them kind of like a hash would be and I'm just going to fry them in some butter. So I'm just going to throw some olive oil in it and it's good and hot. I'm going to put some butter in it as well but we'll go ahead and throw our potatoes in here. Let's put them down before I throw the butter in there or burn the butter. So we're going to throw some butter in here. Let's get it up. I want to put a little bit of spice in here with these. Um first some pepper, pepper and I guess that's all we need in there for now. Now for our chicken. The first thing we're going to do is cut up a little bit of onion and pepper that went here. So let me turn this down a little low but it's good and hot now which is a good thing. So all I'm going to do is take this knife and slice up some of this onion to go with our chicken. It's over there popping and fizzing good ain't it? This is a new rate of knife really nice and sharp and then we're going to cut up a couple of little peppers and we're going to throw it in there and let it start sauteing and to cook my chicken really good and seared. You know I like to sear it. Now in here I'm going to put a little bit of, I think I'm going to use the heat of spices. All right so if you'll help out I'm going to reach up here and grab my fajita seasoning. This is my favorite fajita seasoning in the world. Badea. We'll put those in there add a hint of butter why not make it delicious mix that around good and we're going to let these cook until they're nice and soft and while we're letting these simmer and our potatoes are getting, you don't want them to cook a little bit first you know get kind of done. I didn't have any rice made a lot of people probably think why did you make rice to go with this because I didn't have time and I'm in a hurry and I'm hungry. All right so we got chicken the only thing is and I got some fresh cilantro too will you the only thing about this chicken it has these little tag things in it I like to cut them off or out those little tendon things these were actual tenders so I'm just cutting those out of the tender sometimes it's down deeper how's that looking over that crisp good getting ready I'll turn those potatoes up and get them nice and brown once we start browning the chicken and this is all we're having for lunch all right we're just going to turn these a little bit those look good look good smell good I'll stir these up a little bit while we're waiting on that I'm going to chop up a little cilantro rinsed off and chop it up a little get it ready to use and then we'll also chop up an avocado looking good looking good looking good this is not too well I'm afraid it'll get too brown if I leave it in here while I'm trying to get that chicken dark because I like my chicken to get nice and kind of brown on the outside so we'll go ahead and plate this on here for now to add the chicken I like to turn it all the way up on high get it good and hot and then add my chicken well those potatoes are cooking up nice and this cookware looking good looking good I just look in a butter in there to make them taste good let's see if this is going to be this one seems pretty dog on soft it may turn out to be too soft so we'll see how it looks of course I'm going to I barely cut it in half so they don't want to come out and we're going to slice our avocado with this in just a minute yes did y'all get a good look at that one ago if you didn't here it is yeah that's it or they should have had them now you could put some in here if you want to or you can just let them be cheese potatoes like what we're doing cheesy potatoes all right I got this up on high it's going to take it a couple of minutes so we're going to turn on this for three minutes and then I'm going to flip it over and probably cook it for a couple of minutes add a little more oil to it and uh a lot of y'all and want to know how to cook for two people and really you just grab it and go just like I did today you know you just don't cook in large quantities and you don't have to put it in large quantities you don't have to use per se a recipe just grab your meat throw in a pan throw some good stuff on it grab your vegetables throw them in a pan put something on them and uh cut up as many as you think will be starving so that's all there is to it and that's how I cook most of the time instead of by using recipes I just cook whatever I've got in the quantities that I know will please me and Chris and that's how we do it hey baby how I do it how we do it to it we should need to on kato no sometimes for lunch I'll take an avocado when Chris is fishing and I cut it up I'll put salt pepper on it and then I'll put uh a little bit of I use the sydoby season in the other day and it's a splice a spice blend from that gourmet collection and I find it more so to go off the wearer of your ass and I put a little bit on it and I have it for lunch with a few chips and that's all I have for lunch but it's still pretty healthy better than eating just the chips the Cheetos for lunch right yeah better than Cheetos sure y'all haven't seen the way the knives that we're using they're really nice and they're very affordable so you should check them out on the website just go to shop now and um you'll find them will you hand me those little tongs over there Chris thank you that 16 seconds left so I'll think I'm safe to turn these now at this point if you want to go three more minutes you can in that last minute I'm going to add just a little bit of butter I am going to go ahead really need to turn these you just let me get them brown aren't you Chris it's getting all perfect now see how good these are doing and it's stainless steel you just gotta gotta make sure you got some oil in it and it'll do fine and this little one is going to be done quicker but hey really go ahead and add these peppers back in because we got this side as done as we need to cooking well it's just got about a minute left we're going to put a little butter in it yes we could do without the butter but hey a lot of y'all eat out all the time and y'all get plenty of butter trust me you eat now you're getting plenty of fat good fat not good fat but taste good fat tasty fat don't that look good y'all I see how simple that was just sitting in here Chris was out there making a fire in the yard burning his brush I said baby you ready to eat he said yeah I said come on in here make us something and quick easy lunch let's put some uh I'm gonna turn that off you're gonna pull a cheese on it we just turned off that chicken we gotta get it out or we get too done we'll let that melt put a lid on it let it melt and then we're gonna get chicken or it's gonna get too done for quick make sure this is good all right the thing that we're not doing that a lot of you would do if you were in a restaurant is having the bread or having the um you know the burrito shell or the chips and the salsa and of course you're not going to get cheesy potatoes there but you know we wouldn't be from the south if we didn't make some cheesy potatoes and that's what it's all about what it's all about here at the nickels house good ol now that's a good lunch a garyl teat don't y'all want to buy and um it works really good I'll give you that one Chris the extra potatoes real quick all right let's get our good ol avocado now this is a really soft one so it may not be the prettiest in the world to slice we'll put a little cilantro on the plate but really our plate looks good already these cheesy potatoes yummy the chicken good I didn't put a lot of salt on it because the fajita seasoning is not real salty it's so good you sprinkle a little salt and pepper on your avocado to make it even better um I think I'll do that right before we eat I hope y'all enjoyed watching collard belly cooks where we cook like mama did bye y'all love you we thank you so much for watching collard belly cooks where we cook like mama did bye y'all we love you