My Birthday Gift to You
Okay. The 9th is my 29th Birthday. Boo! Anyway, as a gift to the three people that read this blog, today I'm putting up the recipe for my signiture dish, Cactus Chicken. This is NOT the exact recipe that I use, but it's close enough to give you all the joy that is this dish (I can't include the recipe for one of the spices, cause I got it out of another cookbook). So mark it down, try it at home, and feel free to modify it as needed (for example, if you don't like it too hot, make sure to seed the jalepenos, or if you want it hotter, substitute Seranos or (try this at your own risk) a Habenero). Enjoy!
Cactus Chicken
2 lbs of Boneless Skinless Chicken Breast
1Tsp of Olive Oil
1/2 White Onion, Chopped
2 Cloves Garlic, Chopped
3 Jalepenos, Stemmed and Chopped
2 cups Tomato Juice
1 tsp salt
1 tsp pepper
1 tbsp Chili Powder
1 tbsp Cumin
1 Canned Chipotle Pepper in Abodo Sauce, Chopped
1) Spray a skillet with non-stick cooking spray. Place the chicken in the skillet and set it over Med to Hi heat. Cook the chicken, flipping occassionally, until there's no more pink inside. Don't wanna give yourself salminella afterall. Once the chicken is fully cooked, remove it from the heat and set aside.
2) Pour the olive oil into a medium saucepan. Set the saucepan over Med to Hi heat. Pour the onion into the pan. Sautee the onion until the onion starts to turn a nice shade of golden. Add the garlic to the pan, and let the onion and garlic sautee for about a minute, stirring occassionally. Add the jalepenos to the mixture. Let everything cook for about another minute.
3) Pour the Tomato Juice into the sauce pan. Stir. Add the salt, pepper, chili powder, cumin, and chipotle pepper. Stir some more. Bring the mixture to a boil, then reduce to a simmer. Let the mixture simmer for ten minutes.
4) Hopefully, your chicken has cooled off by now. Cut off and discard all of the burnt and hard parts of the chicken. Chop the remaining chicken into chunks. Add the chicken to the sauce mixture. Let the mixture simmer for ten minutes. Serve hot.
How to Serve:
The best way to serve Cactus Chicken is on homemade corn tortillas with Queso Fresco cheese, eaten taco style. If you don't have Queso Fresco, substitue Pepper Jack or Chedder. Sour cream can also be served with it, but I think it detracts from the flavors too much. If you don't have homemade corn tortillas, store bought corn tortillas fried in a skillet with oil will work, or you can use store bought flour tortillas nuked in a microwave. If tacos aren't your thing, just pour the Chicken mix into a bowl, sprinkle some cheese on top, and serve it as a very thick soup. Or grab some nachos and serve it nacho style.
Cactus Chicken
2 lbs of Boneless Skinless Chicken Breast
1Tsp of Olive Oil
1/2 White Onion, Chopped
2 Cloves Garlic, Chopped
3 Jalepenos, Stemmed and Chopped
2 cups Tomato Juice
1 tsp salt
1 tsp pepper
1 tbsp Chili Powder
1 tbsp Cumin
1 Canned Chipotle Pepper in Abodo Sauce, Chopped
1) Spray a skillet with non-stick cooking spray. Place the chicken in the skillet and set it over Med to Hi heat. Cook the chicken, flipping occassionally, until there's no more pink inside. Don't wanna give yourself salminella afterall. Once the chicken is fully cooked, remove it from the heat and set aside.
2) Pour the olive oil into a medium saucepan. Set the saucepan over Med to Hi heat. Pour the onion into the pan. Sautee the onion until the onion starts to turn a nice shade of golden. Add the garlic to the pan, and let the onion and garlic sautee for about a minute, stirring occassionally. Add the jalepenos to the mixture. Let everything cook for about another minute.
3) Pour the Tomato Juice into the sauce pan. Stir. Add the salt, pepper, chili powder, cumin, and chipotle pepper. Stir some more. Bring the mixture to a boil, then reduce to a simmer. Let the mixture simmer for ten minutes.
4) Hopefully, your chicken has cooled off by now. Cut off and discard all of the burnt and hard parts of the chicken. Chop the remaining chicken into chunks. Add the chicken to the sauce mixture. Let the mixture simmer for ten minutes. Serve hot.
How to Serve:
The best way to serve Cactus Chicken is on homemade corn tortillas with Queso Fresco cheese, eaten taco style. If you don't have Queso Fresco, substitue Pepper Jack or Chedder. Sour cream can also be served with it, but I think it detracts from the flavors too much. If you don't have homemade corn tortillas, store bought corn tortillas fried in a skillet with oil will work, or you can use store bought flour tortillas nuked in a microwave. If tacos aren't your thing, just pour the Chicken mix into a bowl, sprinkle some cheese on top, and serve it as a very thick soup. Or grab some nachos and serve it nacho style.
1 Comments:
Im always a fan of Cactus Chicken. You'll have to give me that recipe of the salsa you said was like the stuff we got at Chevy's now.
Happy Birthday!
Post a Comment
<< Home