Cheftroy's Chopped Chicken
Total Time: 1 hr 15 mins
Preparation Time: 1 hr
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 1/2 lbs boneless chicken breasts or 1 1/2 lbs boneless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red chili powder
- 1 tablespoon cumin
- 1/2 tablespoon paprika (for color and taste)
- 1 teaspoon garlic powder
- 1 tablespoon worcestershire sauce
- 1 -2 tablespoon vinegar or 1 -2 tablespoon cider vinegar
- 1 tablespoon sugar
- salt and pepper
Recipe
- 1 if you sauté this:.
- 2 prep chicken by rough chopping into 1/2 inch size pieces.
- 3 place chicken in a bowl and add the chili powder, cumin, paprika, garlic, sugar, and salt and pepper.
- 4 toss chicken to coat and refrigerate for 15 minutes.
- 5 over medium-high, heat olive oil and sauté chicken until it begins to brown.
- 6 add worcestershire and vinegar.
- 7 continue to sauté on medium heat until all liquid is evaporated and chicken is brown (approx 10 minutes).
- 8 serve over red beans and rice dressed with a bit of fresh grated cheddar with corn or flour tortillas on the side.
- 9 if you grill this:.
- 10 leave the chicken thighs or breasts whole or in larger, manageable pieces.
- 11 prepare all of the dry ingredients as a rub and coat all chicken pieces (you may need to double the amounts of dry ingredients to ensure enough rub).
- 12 refrigerate for at least an hour.
- 13 combine the worcestershire and vinegar and have ready as a mop (you may need to increase the amounts to ensure you have plenty of mop, just make sure to add them in equal parts).
- 14 preheat grill and oil grates to make sure chicken doesn't stick.
- 15 grill chicken until brown (15 minutes), brushing the chicken with the mop sauce as it cooks.
- 16 remove from grill and let sit for 5 minutes to allow juices to redistribute through the meat.
- 17 rough-chop the chicken and toss with any of the remaining mop sauce.
- 18 serve again with red beans and rice or makes an excellent salad topper.
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