For the chicken I used chicken thighs. I prefer the dark meat personally. For a dish like this where you want it to be moist, but not a heavy sauce I think the dark meat work better for it. Start off by mixing up the cumin, salt and garlic. Sprinkle the seasoning on both sides of the chicken. If you are using the cayenne on all your meat you can mix it in as well, but I have children and a Father in law that doesn't like spicy so I had to make some separate without the spice. After I took 3 pieces out to put in the smaller pan I spiced up the rest of the chicken. Heat some olive oil in a pan on just a little over medium. You wan to brown up the outside of the chicken, then we'll reduce the heat. When you are ready to make the tostadas you will need to heat some oil in a pan or use a deep fryer. You will need corn torillas. Or you can use the ready made tostadas. I like the freshness of cooking them myself just before you eat. Heat your oil. You want it nice and hot. I cooked mine in a pan over medium to just over. When you put them in they have a tendency to bubble use whatever your using to take them out with to hold them down for a few second just so it can start to cook and become a little hard. They don't take long to cook. They take less than a minute to cook. Make sure to flip them when you start to see them browning. When they come out of the oil, hit them with a dash of salt. For the Pico de Gallo I cut the tomatoes in half and squeezed some of the extra juice out. I wanted it to be chunky, plus at the end we add a little bit of olive oil in it. Once I had them all cleaned up I diced them up. This was my first time using or even eating a tomatillo. Dice up the tomatillo, onion and green pepper. Add it all in to a medium bowl. Chop up your cilantro, start off with less, you can always add more, nothing something you want too much of. Just taste it and if it needs more add a little more in. When you are ready to eat. Heat some olive oil in a pan over medium high heat and add your chicken give it a quick fry to warm it up and slightly brown it, then remove from heat after about 5-6 minutes. Make sure not to burn it.To assemble them add some cheese to the tostada first. Warm a can of refried beans. Add the beans on top of the cheese, them some rice, chicken and end with your pico de gallo. Enjoy! | Tostadas: 1tbs. Cumin 1tsp. Salt 1/2 tsp. Garlic powder 1/2-1tbs Cayenne (optional) 1 medium onion Fire Roasted Sauce (or any taco sauce) 7-8 chicken thighs Pico De Gallo: 5 Roma tomatoes 1 tomatillo 1small (or 1/2 medium) Onion 1/2 green pepper About 1-2 tbs Cilantro When the chicken is browned on both sides, reduce the heat to medium low and add enough water to the bottom to cover about 1/2 the chicken. Add your taco sauce to the tops of the chicken. Not to fully cover it just to get enough. I used the Fire Roasted sauce from Taco Bell. I used one packet per thigh. Cover and let cook for about 10 minutes, Flip the chicken over and let cook covered for another 10-15 minutes. Meanwhile Slice up your onion. I cut them in quarters and sliced them into thin strips. When they are nice and tender remove the chicken and set in a bowl to cool and be shredded later. Turn the heat back up to medium add in your onion to the remaining sauce and let it reduce down. If you did the two chickens add most of your onion into one pan and then the rest into the smaller pan. When the onions are cooked through and nice and tender add them and whatever remaining sauce into the chicken it was cooked in. You should be able to shred your chicken with a fork or you can use your hands once it has cooled. (It's okay if your chicken gets cold you will be warming it up later. This is something you can start to prepare ahead of time or make extra and cook as needed. I made a rice to go with this as well. I used instant rice for it, which was actually a time saver and worked out much better than I thought it would. I made up what I needed for all of us. When I cooked it I used chicken broth instead of water (nice tip for just making rice as well). When it was ready. I open a can of diced tomatoes and added a little at a time, well for the rice I had I needed the whole thing. I didn't have tomato sauce at the time so I used a little ketchup to add more tomato taste and more of the red coloring I still had some onion and green pepper so I diced some up and gave it a quick saute in a pan I will later use to heat the chicken. I added to the rice along with some salt and of course, some cumin. Give it a taste see if you need more cumin or tomato. |
I was just wanting something, something different for dinner. So I came up with the idea for a chicken stuffed onion. I didn't want any tiny pieces off the onion so I cut a wedge out of the onion and then let them soak in some warm water. I slowly peeled the layers of the onion back, being careful not to break any. If you do break one or you feel it's about to break, just stick it back in the water to soak a little more. When all your onions are separate you want to cut them into pieces. Heat your pan to medium low. When your pan is heated up drizzle a little bit of submarine sauce into the pan. Add your onion and drizzle some more on top of the onion. I set mine cut side up first and then let them finish cooking cut side down. Set the onion aside. Cut your chicken up into somewhat small pieces. You don't want them too big or it just doesn't turn out quite right. When you wrap onion around it you want it to just about completely cover it.
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Claire NorrisI am from Michigan born and raised. I've been cooking mac n cheese since I was 7. I just love making good food. I want to share that food with all of you. Archives
November 2013
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