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Wednesday, May 19, 2010

Simple Ingredient,Even Easier Method

       The simple ingredients are the ones that remind me why I got into cooking all together. I think it's even better when I can use that simple ingredient to make delicious meal,now that's what I'm talking about.The simple ingredient,Pace picante sauce. The easy prep tool,the slow cooker. Life is too easy sometimes! Last Sunday was family dinner nite at my house and we had the best menu ever! TACO NIGHT! Taco night is still a little bit of work if you have a variety of extras to dress your tacos,but the extras really make it for me. I decided to serve beef tacos and chicken tacos. I set up the extras( lettuce,black beans,corn,shredded cheese,green onions and tomatoes),warmed the taco shells and tortillas and we were off! I browned the ground beef and shredded the chicken. The beef was seasoned with a taco seasoning packet and the chicken...oh the chicken! I found this recipe on Martha Stewart's Everyday Food magazine, http://www.marthastewart.com/recipe/chili-chicken-tacos and knew it was exactly what I wanted to serve.Earlier in the day I prepared the ingredients,set-up the slow cooker and pushed the COOK button. The house smelled amazing when we got home and the chicken fell apart.Oh my goodness,it was spicy,garlicky goodness shredded chicken. It also now has a permanent home on my TACO NIGHT menu. Enjoy!

     ** So the link takes you to Martha's recipe,but here's my version of it:
  Slow Cooker Chicken Tacos      serves 6
Ingredients:
4lbs boneless,skinless chicken thighs
4 garlic cloves,thinly sliced
1 16oz jar Pace Picante Sauce
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
2 TBL olive oil
1/2c water
Directions-
- combine all ingredients in bowl of slow cooker.Cook either 4 hours on high or 8 hours on low.When the chicken is finished,transfer to plate and let cool. Shred chicken on a cutting board.(It should shred pretty easily,if not fall apart in picante,garlic love...Yep I said it.) Now you can either transfer it to your serving dish or put it back its cooking liquid and keep warm until ready to serve. (The olive oil added a little more fat to the mix and the water helped the chicken to steep sort of ,braise may be the term I'm looking for,either way,I think it made for a really tasty broth.)This was dang fine on some tacos.Make you some rotel dip and you've got a great TACO NIGHT ahead.

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