MEXICAN MEAL PREP: POLLO A LA MEXICANA CON PAPAS

1. Chop vegetables and chicken into 1 inch pieces.
2. Grease a pan with avocado oil spray and add the chicken. Cook for 3-4 minutes and season with salt and pepper.
3. Add in the onions and cook for 2 minutes.
4. Add in the anaheim pepper, potatoes, and serranos (spicy). Mix well.
5. Add in a can of el pato sauce and 1/2 c chicken broth. Mix well, cover, and cook for 12-15 minutes, depending on the size of the potatoes.
6. Add in the tomatoes and seasonings of choice. Mix well. Cover and cook for an additional 5 minutes.
7. Divide the meal into 4 equal servings (about 1.5 c of guisado) and serve with toppings and/or sides of choice. I will be adding low calorie tortillas to my dish.