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@tamermohamed3595: #CapCut #اللهم_انك_عفو_تحب_العفو_فاعف_عنا #استغفرالله_العظيم_واتوب_اليه #اللهم_فرج_همومنا_واصلح_احوالنا #اللهم_صلي_على_نبينا_محمد

TAMER MOHAMED
TAMER MOHAMED
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Saturday 04 October 2025 14:13:00 GMT
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#highlight #foryou programme a enjoy 🥵🥵🥵🤟🤟🤟🥵🥵🥵 🍷🍷🍷🍸🍸🍾🍾🍾mal ar pinik


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Recipe of the week ☺️ Looking for an easy protein to make that will last in the refrigerator for a few days (3-4) and that the whole family will eat?! you have to try my version of chipotle chicken! And best part, hopefully you will have leftovers to pack lunches the next couple of days. Enjoy! XO Babs INGREDIENTS: ½ medium red onion chopped 4 cloves garlic 1/3 cup adobo sauce with peppers 2 tablespoons olive oil 2 tablespoons chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon salt ½ teaspoon black pepper ¼ cup water Splash of lime juice 2 to 3 pounds boneless skinless chicken thighs, trimmed 2 tbsp of avocado oil for cooking chicken thighs Rice with cilantro and lime for serving Burrito Bowl Fixings including, lettuce, beans, corn salsa etc. INSTRUCTIONS: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, fresh lime juice, salt, and pepper into a blender and blend until smooth. With a fork, prick holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade into the bag and seal. Use your hands to massage the bag of chicken so each piece of chicken is evenly coated. Refrigerate chicken in marinade for at least 1 hour, or overnight. When ready to cook chicken, gently pat dry the chicken so that it is not “wet” with marinade - this allows you to get the perfect sear. Preheat a large skillet over medium heat (you can also use cast iron, a grill pan or grill.) Add about 2 tbsp of avocado oil to coat the bottom of the pan. Heat the oil over medium high heat and then add the chicken to the pan. Sauté for about 3-5 minutes on the first side (depending on the thickness of your thighs.) After the chicken is nicely browned on the first side, flip chicken and continue cooking until completely cooked through or until a meat thermometer reads 165 F. Remove the chicken from skillet and allow it to rest before slicing. Slice the chicken into thin strips. Serve in a bowl with all the accoutrements or in a burrito. #chicken #batchcooking #weeknightdinner
Recipe of the week ☺️ Looking for an easy protein to make that will last in the refrigerator for a few days (3-4) and that the whole family will eat?! you have to try my version of chipotle chicken! And best part, hopefully you will have leftovers to pack lunches the next couple of days. Enjoy! XO Babs INGREDIENTS: ½ medium red onion chopped 4 cloves garlic 1/3 cup adobo sauce with peppers 2 tablespoons olive oil 2 tablespoons chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon salt ½ teaspoon black pepper ¼ cup water Splash of lime juice 2 to 3 pounds boneless skinless chicken thighs, trimmed 2 tbsp of avocado oil for cooking chicken thighs Rice with cilantro and lime for serving Burrito Bowl Fixings including, lettuce, beans, corn salsa etc. INSTRUCTIONS: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, fresh lime juice, salt, and pepper into a blender and blend until smooth. With a fork, prick holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade into the bag and seal. Use your hands to massage the bag of chicken so each piece of chicken is evenly coated. Refrigerate chicken in marinade for at least 1 hour, or overnight. When ready to cook chicken, gently pat dry the chicken so that it is not “wet” with marinade - this allows you to get the perfect sear. Preheat a large skillet over medium heat (you can also use cast iron, a grill pan or grill.) Add about 2 tbsp of avocado oil to coat the bottom of the pan. Heat the oil over medium high heat and then add the chicken to the pan. Sauté for about 3-5 minutes on the first side (depending on the thickness of your thighs.) After the chicken is nicely browned on the first side, flip chicken and continue cooking until completely cooked through or until a meat thermometer reads 165 F. Remove the chicken from skillet and allow it to rest before slicing. Slice the chicken into thin strips. Serve in a bowl with all the accoutrements or in a burrito. #chicken #batchcooking #weeknightdinner

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