 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Happy Burrito - Chicken Bowl |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 19 3/4 | thighs, bone and skin removed | Chicken thighs, meat only | 16 2/3 | onion | onions, sweet, mediim size, diced | 66 2/3 | clove | garlic minced | 19 2/3 | medium | carrots diced | 3 7/8 | peppers | chipotle chili pepper in adobo sauce, chopped | 16 2/3 | cans | Tomatoes, red, ripe, canned diced (8 oz) | 2 1/8 | cups | oil, vegetable | 8 1/3 | peppers | Pepper, ancho, dried | 8 1/3 | peppers | Peppers, pasilla, dried | 7 3/4 | cups, melted | Monterey Jack Cheese | 16 2/3 | tablespoons | Spices, ground cumin | 7 1/8 | tablespoons | cinnamon, ground | 33 1/3 | tablespoons | chili powder | 16 2/3 | tablespoons | oregano, dried | 1 1/8 | cups | kosher salt | 16 2/3 | tablespoons | Spices, ground cumin |
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Steps
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Sequence
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Step
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| | 1 | combine all the dry spices and salt. Season the chicken and allow to marinate for 4 hour up to overnight. | | 2 | Place vegetable oil and crushed chiles ( seeds removed) in a large saute pan. Toast the chiles over medium heat. | | 3 | Add diced carrots, onions and garlic and sweat until translucent and soft | | 4 | Add the canned (drained) tomatoes to the pan and simmer for 5 minutes, Add chicken thighs. Simmer for 45 minutes until the thighs are fork tender but can still be removed from the pan. | | 5 | Remove chicken thighs from cooking liquid and shred the meat. Puree the cooking liquid with a hand blender, return shredded chicken to the sauce. |
Pico de Gallo |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 22 3/4 | large whole (3" dia) | Tomatoes | 4 1/2 | large | red onion | 8 7/8 | large | Green onion, sliced | 16 2/3 | peppers | Pepper, serrano, raw | 4 1/8 | cups | cilantro, fresh, chopped | 2 1/8 | cups | Lime juice, raw | 1/3 | tablespoon | salt and pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Carefully cut seranno chile in half and remove the seeds. Mince finely | | 2 | Dice tomatoes retaining the juice and seeds and place them in a mixing bowl, combine with the diced red and sliced green onion and the minced seranno chile. | | 3 | Add the chopped cilantro and the lime juice and season to taste. Let sit for at least 30 minutes before serving |
Fajita Peppers & Onions |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 58 7/8 | peppers | Poblano pepper | 16 2/3 | onion | onions, sweet, mediim size, diced |
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Steps
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Sequence
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Step
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| | 1 | Heat vegetable oil in a VERY hot pan. Add onion and peppers together and saute for 1-2 minutes until they brown well on the edges and begin to soften. remove from heat. | | 2 | Divide the rice between 6 - 24oz serving bowl, top the rice with the the stewed chicken | | 3 | Top the chicekn with the beans and then put the fajita peppers and onions over the beans. Top with the shredded jack cheese and a large spoonful of Pico de Gallo Salas. | | 4 | Serve with a corn or flour tortilla, lime wedges and sour cream on the side if desired |
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