Dinner: Chicken a la Diabla

A hot Mexican dish.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken a la Diabla

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

3 tbsps butter
1 dash pepper
1 dash salt
3 tbsps olive oil
18 oz chicken breast
1/2 oz chicken consomme
1 tbsp worcestershire sauce
5 cloves garlic
1/2 medium onion
3 medium whole tomatoes
1 anaheim chili
2 serrano peppers
2 ancho chilies
2 fl oz white wine
6 medium shrimp

Instructions

1. Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and one whole garlic clove. Strain and set aside.

2. In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.

3. Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.

4. Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.

5. Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.

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