Braised Chicken Tacos

I’m in a taco phase right now… Anything I can stuff into a tortilla, I want to devour. Lately I’ve made a multitude of breakfast tacos, fish tacos, and then these braised chicken tacos. If I could eat tacos for breakfast, lunch and dinner I would… well, I guess nothing is stopping me from doing that, other than the fact that I want to make every recipe known to man, and that includes recipes that aren’t tacos… but seriously, tacos are the best. Maybe I’ve told you this story, but when I was a kid, my brother Jeremy was not a taco fan. Whereas I would be ecstatic when I heard it was taco night, he would moan and groan and complain about tacos being boring and not filling. He said they were the Mexican equivalent of sandwiches… which I guess he also found boring. Weirdo! Luckily he has now changed his tune, otherwise I might have to disown him.

Onto the tacos… these are so simple, spicy and flavorful. They are a perfect and quick weeknight meal, which as you know are my favorite! Served alongside some rice and beans, you’ll have a complete (and filling) meal that no one should consider boring.

Braised chicken tacos

Braised Chicken Tacos

Serves 4

Ingredients:

2 Tbsp vegetable oil

1 large yellow onion, thinly sliced

1 jalapeno, thinly sliced

1 large bone-on, skin-on chicken breast (about 1 lb)

1 cup chicken broth

1 12-15 oz can tomato sauce (mine was 15 oz)

2 Tbsp cumin

2 Tbsp chili powder

1 Tbsp chipotle chile powder

Kosher salt, to taste

12 corn tortillas

For topping:

Cilantro

Scallions, thinly sliced

Radishes, thinly sliced

Avocado slices

Cojita cheese (optional)

Lime wedges

Directions:

1. Heat oil in a heavy pot, preferably a Dutch oven, over medium-high heat. Add onions, jalapenos, and a sprinkle of salt. Cook for 5-7 minutes, stirring frequently, until the onions and jalapenos are browned and have started to soften.  Add chicken broth, and scrape up the browned bits on the bottom of the pan. Reduce heat to medium.

2. Add the chicken breast to the pot, skin side down. Cook for 5 minutes, so that the fat has a chance to render.

3. Add the tomato sauce, cumin and chili powders and stir to combine. Flip the chicken over, and place the lid on to cover. Reduce heat to low and cook 15 minutes, flip chicken over and cook another 15 minutes until chicken is cooked through.

4. Remove the chicken breast, and shred the meat. Add the shredded meat back to the pot, and throw away the bone and skin. Season with salt to taste.

5. Heat up the tortillas- to heat mine, I place a stainless steel skillet over medium-high heat. When heated, add as many tortillas as can fit (my 12-inch skillet can hold 3). When the first side is starting to brown and puff up, I flip and brown the other side.

6. To serve, top the warm tortillas with the braised chicken and sauce, cilantro, radish slices, scallions, avocado, cojita cheese (if using) and a squeeze of lime juice. Serve alongside rice and beans.

Source: heatherchristo.com

Advertisements

Bean and Corn Salad

Hello all! I hope that everyone has been having a great long weekend! It was a fun one for me- especially since I went to a party on Saturday to celebrate my best friend’s 30th birthday!! It was so much fun just hanging out, eating yummy Mexican food (she had it catered by a local Mexican place), and even trying my hand at busting open a pinata! That’s something I don’t think I’ve ever done- even when I was a kid. It was totally disorienting, and I’m sure that I looked like a fool as I awkwardly stumbled around swinging a bat.

I’m still trying to get back in the swing of things, and I definitely need to get back to regular posting on the blog, and sharing yummy recipes with you! This bean and corn salad was something I threw together for one of our potluck nights on vacation. I had an idea in mind of what would be going in it, as I’ve had similar salads in the past. I debated whether or not to cook the corn, or leave it raw, and you can definitely do either. The salad is very versatile, so you can work with what you have! Don’t have scallions? Use red onion! Don’t have lime juice? Use lemon! Have red or green bell peppers you want to use up? Chop them up, and throw them in there! Want it spicier? Leave in the jalapeno seeds! Whatever floats your boat 🙂

 

Bean and Corn Salad

Ingredients:

3 fresh ears of corn, kernels removed

1 Tbsp extra virgin olive oil

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 pint cherry or grape tomatoes, diced

1/2 bunch cilantro, chopped

1 jalapeno, ribs and seeds removed, minced

3 scallions, thinly sliced

Juice of 1 lime, freshly squeezed

Salt and pepper

Directions:

1. Place a large skillet over medium-high heat, and add oil. When hot, add corn kernels to skillet, and saute, stirring frequently, until cooked, and starting to char a bit- about 5-10 minutes. Remove from heat, and let cool.

2. In a large bowl, mix together the rinsed and drained beans, tomatoes, cilantro, jalapeno, and scallions. When cooled down, add corn. Mix in lime juice, and season to taste with salt and pepper. Serve immediately, or let sit for a little while to let flavors meld together!

Source: Original Recipe

Thai Ginger Chicken Stir-fry

I hope everyone has had a great start to their weekend! It was a beautiful warm and sunny day here in Connecticut- a perfect day for the beach, a picnic, a barbecue, or for just being lazy and doing nothing (my preferred activity)! I needed a nice relaxing day, and other than doing my grocery shopping for next week, relaxing is exactly what I did. I woke up late, made breakfast for Ron and myself (omelets and bacon), did some meal planning, and watched some TV…. very exciting, I know 🙂 I’m hoping tomorrow will be even more relaxing, as I don’t have any reason to have to go anywhere. I’m thinking catching up on my magazines and reading books will be my big plans for tomorrow. I am in a book club which I love, and just started our next monthly book- The Fault in Our Stars by John Green. I’ve heard great things about it, and even though it is a young adult book I’ve heard it’s worthwhile reading for adults as well. I’m trying to prepare myself for it though, as it is about kids with cancer, and I’m a little afraid I will be crying while reading this book. I’ll be keeping some tissues handy.

Anyhoo… onto the recipe.

Like this broccoli and shrimp stir-fry, this chicken and ginger variation is super-simple and super-flavorful! I feel like once you have some pantry staples (at least things that I would consider staples) like oyster sauce, fish sauce, hoisin sauce, Sriracha, chile-garlic sauce, and so on, a stir-fry is only a few moments away. Pretty much any kind of protein works (chicken, pork, beef, shrimp, tofu), many vegetables (peppers, broccoli, carrots, snow peas, onions, etc), and then some flavorful additions like garlic and ginger, and you are good to go! It takes only a few minutes, and you have a healthy and tasty dinner on your hands.
Thai Ginger and Chicken Stir-Fry

Thai Ginger Chicken Stir-Fry

Serves 2

Ingredients:

2 Tbsp fish sauce

1 Tbsp oyster sauce

1 tsp sugar

2 Tbsp grapeseed, canola or other high-heat oil

8 oz boneless, skinless chicken breast, cut crosswise into 1-inch pieces

2 cloves garlic, minced

2 scallions, trimmed, and cut crosswise into 1-inch pieces

1 red pepper, thinly sliced

1/2 cup onion, thinly sliced (about 1/2 a small onion)

2 Tbsp fresh ginger, cut into matchstick-size pieces

Cooked white or brown rice, for serving

Directions:

1. Mix together the fish sauce, oyster sauce and sugar in a small bowl.

2. Heat a large skillet or wok over medium-high heat. Add the oil, and swirl pan so that it coats the bottom. Add the chicken, and cook in an even layer, about 1-2 minutes, without moving. Add garlic, and cook for 1 minute, stirring constantly. Add the scallions, red bell pepper, onion, ginger and sauce and cook for 2-4 minutes more, stirring frequently, until the chicken is cooked through. Serve over rice.

Source: The Kitchn

Shrimp and Broccoli Stir-Fry

I think a recurring theme on my blog seems to be a love for quick and easy meals. Most of the meals I cook are weeknight meals. Meals that have to be pretty simple to put together since I am usually exhausted when I get home from work. I love meals that have simple ingredients, easy prep, but are still full of delicious and exciting flavors. I love to cook the more elaborate meal from time to time (usually this can only happen on the weekend), but I’d estimate that probably more than 75% of the things I cook are of the quick and easy variety, and this is something I have no problem with. Stir-fries are one of my go-to weeknight meals. I’m always on the lookout for a good one. I love that stir-fries encompass both protein and veggies, eliminating the need for multiple side dishes, and other than the prep work of slicing and dicing your ingredients, the actual cooking part is very quick. I also love the flavors that go into a stir-fry- soy sauce, garlic, ginger, honey in this one for example, chile sauce, hoisin sauce, oyster sauce in others… This shrimp and broccoli stir-fry makes for a wonderful weeknight (or weekend) meal. It comes together quickly, is healthy, and most importantly, is very tasty! I loved the slight sweetness from the honey, spiciness from the red pepper flakes, the saltiness from the soy sauce, and the tang from the rice vinegar. A great balance of flavors!

Shrimp and Broccoli Stir-Fry

Shrimp and Broccoli Stir-Fry

Serves 4

Ingredients:

1 lb medium shrimp, peeled and deveined

1 tbsp cornstarch

2 1/2 tbsp canola oil, divided

1/4 cup scallions, cut on the diagonal into 1-inch pieces

2 tsp fresh ginger, peeled and minced

3 garlic cloves, minced

2 cups broccoli florets

1/4 cup low-sodium soy sauce

2 tbsp rice vinegar

1 tsp honey

1/8-1/4 tsp crushed red pepper flakes

Directions:

1. Place the shrimp in a medium bowl, add the cornstarch and toss together. Heat a large skillet or wok over medium-high heat. Add 1 tbsp oil to the pan, and swirl to coat. Add the shrimp, and cook about 4 minutes, stirring occasionally. Remove the shrimp from the pan (place in a bowl or plate).

2. Add 1 1/2 tsp of oil to the pan and swirl to coat. Add the scallions, ginger and garlic, and cook for about 45 seconds, stirring constantly. Remove the scallion mixture to the same dish that the shrimp is on.

3. Add the remaining 1 tbsp of oil to the pan, and add the broccoli. Cook for about 1 1/2-2 minutes, stirring frequently. Add the shrimp/scallion mixture, soy sauce, rice vinegar, honey and crushed red pepper. Bring to a boil. Cook for about 1 minute more until the shrimp are cooked through and the broccoli is tender. Serve over rice if desired.

Source: Cooking Light, June 2013