Tag: Paprika

Teriyaki Chicken Wings

Note: I was sent a DREO ChefMaker Combi Fryer for review, which I tested using this recipe for Teriyaki Chicken Wings. All opinions are mine alone. 

I am super late to the air fryer band wagon, but I am kind of happy I held out long enough to instead try a DREO ChefMaker Combi Fryer (paid link)! I am still becoming acquainted with all of the delicious options this appliance has, but I was so impressed with my first test run making these Teriyaki Chicken Wings that I had to share it immediately!

The ChefMaker is described on DREO’s website as “the most professional air fryer for making Michelin-starred meals.” The appliance uses “CombiCook technology” which translates professional cooking methods into intelligent algorithms that allow ChefMaker to become a fully automated master cooking machine that handles temperature, time, and atomization by itself. It also includes a water atomization system that replenishes evaporated moisture and reduces the chamber temperature to prevent food from charring and ensure the core gets evenly cooked.

There are a ton of ingredient-based presets to take a lot of the guesswork out of cooking, as well a three professional cooking modes: Chef Mode (ingredient-based master chef presets), Classic Cook (choosing a cooking style including air fry, defrost, reheat, broil, roast, toast, bake, and dehydrate), and Probe Cook (take full control of cooking temperature to create new recipes).

In addition to the appliance itself, the DREO app includes step-by-step videos for recipes while also tracking the cooking process on your phone.

Sounds kind of awesome, right? I wanted to try the ChefMaker out as soon as possible! Using the app, I found a recipe for Teriyaki Chicken Wings that I miraculously had all ingredients already on hand. I adapted the recipe slightly, but tried to stick to the step-by-step videos as possible to get a sense of the benefit of the app as well.

So let’s get cooking (or ChefMaking)!

Ingredients (serves 2):

Wings and Dry Rub:

  • 6 whole chicken wings
  • 1 teaspoon ground paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 2 teaspoons canola oil

Teriyaki Sauce:

  • 1 teaspoon canola oil
  • 3 garlic cloves, minced
  • 1/2 cup teriyaki sauce

Toppings:

  • 1 tablespoon white sesame seeds
  • 1 scallion, green parts only, chopped

Continue reading Teriyaki Chicken Wings

Pressure Cooker Deviled Eggs

Every time I ask my sister for any food requests I can make for her, she asks for this cornbread and Deviled Eggs. Every. Single. Time.

So, after years and years of her requesting it, I finally decided to make her a batch of deviled eggs using my Instant Pot (paid link).

Ingredients (makes 1 dozen deviled eggs):

  • 6 large eggs, right from the fridge
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 dashes hot sauce
  • 3 tablespoons mayonnaise
  • salt and ground pepper, to taste
  • sprinkle of paprika, for garnish
  • freshly chopped chives, for garnish

Continue reading Pressure Cooker Deviled Eggs

Soup Joumou (Haitian Beef and Squash Soup)

Happy New Year! There are a bunch of traditional dishes around the world to help usher in a new year. In past years, I’ve shared a Black Eyed Peas Hash, Black Eyed Peas with Collard Greens, and a bunch of recipe for what to do with the leftover champagne (assuming you have any), like this Champagne Risotto Primavera and these Honey Citrus Champagne Cupcakes.

Some traditional dishes eaten on New Year’s Day have less to do with the new year and more to do with a country’s history. So this year, I’m sharing my adaptation of an Independence Stew from Haiti. Celebrated every January 1, Haiti proclaimed independence from French colonials on New Year’s Day 1804 following a 13 year revolution. Soup Joumou, a comforting stew traditionally made with beef, pumpkin, pasta, and a bunch of veggies and spices, has become a New Year’s Day dish to commemorate Haiti’s independence.

I adapted this recipe from Epicurious, scaling it down quite a bit and swapping butternut squash for the pumpkin because I couldn’t find any pumpkin that wasn’t already pureed.

 

Ingredients:

Marinade:

  • 1/2 small onion, coarsely chopped
  • 1 bell pepper (any color), coarsely chopped
  • 1 scallion, coarsely chopped
  • 1 garlic clove
  • 1/4 cup parsley leaves
  • 1 basil leaf
  • the juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon sweet paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground red pepper

Remaining Ingredients:

  • 1/2 cup plus 1/2 tablespoon distilled white vinegar, divided
  • 1 pound stew beef cubes
  • 7 cups chicken or beef broth, divided
  • 2 beef bones
  • 1 pound butternut squash, cut into cubes
  • 2 medium russet potatoes (about 1 pound), finely chopped
  • 1 large carrot, sliced
  • 1/4 small green cabbage (about 1/2 pound), very thinly sliced
  • 1/2 small onion, sliced
  • 1 celery stalk, coarsely chopped
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 small turnip, finely chopped
  • 1 teaspoon habanero chile hot sauce, or to taste
  • 1 cup uncooked rigatoni
  • 3 whole cloves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 parsley sprig (optional)
  • 1 thyme sprig (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (omit to make dairy free)

Continue reading Soup Joumou (Haitian Beef and Squash Soup)

Creamy Chicken Paprikash Over Buttered Egg Noodles

Comfort food can take on many forms, but generally, comfort food seems to always have a bit of nostalgia attached to it. Foods from my childhood have become some of my favorite adult comfort foods, like Creamy Chicken Paprikash Over Buttered Egg Noodles. Chicken Paprikash is a Hungarian dish of chicken, cooked in a creamy paprika-flavored sauce. My mom used to make this Creamy Chicken Paprikash for us on cold winter nights, and always spooned it over egg noodles to make the most of the yummy sauce.

Now that it’s February, I think it’s the perfect time to share this childhood favorite recipe! Cold winter months are the perfect time to enjoy old comfort food favorites or to try new ones, like my take on Creamy Chicken Paprikash.

Ingredients:

  • 3 pounds boneless skinless chicken thighs
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons paprika, sweet or hot (I’d suggest using a combo, maybe 1/2 of each for a subtle spice)
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 (15 oz) can crushed tomatoes
  • 2 cups chicken broth
  • 1 (12 oz) bag Egg Noodles
  • 1 cup sour cream
  • fresh parsley, chopped, for garnish

Continue reading Creamy Chicken Paprikash Over Buttered Egg Noodles

Quinoa Con Pollo

Note: I was sent a Flying Fish Can Variety Pack in order to write this post. Opinions are mine alone.

There are some recipes that almost instantly become a go-to comfort food. One of those recipes for me is arroz con pollo. It has a ton of flavor, an assortment of different vegetables, and is wonderfully filling. Plus, it can be made ahead of time and reheated. What more could you ask for?

My husband has recently taken a liking to quinoa, so I thought making a quinoa version of arroz con pollo, or Quinoa con Pollo, would be an awesome spin. Flying Fish’s Can Variety Pack features five different beers including their OnShore Lager. One sip, and I knew it would be the perfect ingredient in (and accompaniment to) my quinoa spin!

If you follow me on Instagram, you have probably seen a couple of posts / stories about the variety pack. The outdoor themed variety pack truly has something for everyone, including two IPAs (Hopfish and Outside IPA), a Pale Ale (XPA), a Session Sour (Salt and Sea), and a Lager (Onshore Lager). The Hopfish is awesome with spicy food, and the outside IPA has been my go-to when I’m relaxing in my hammock, or hanging out with friends on my roof deck. The XPA is Flying Fish’s original beer, and continues to be a staple for a reason; it goes great with everything! The Salt and Sea was the perfect complement to our friend’s crab feast and barbecue. And the Onshore Lager has a crisp, clean finish making it perfect for both cooking with and drinking.

So let me show off that lager!

Ingredients:

  • 2 tablespoons unsalted butter (or olive oil to make dairy free)
  • 6 boneless skinless chicken thighs (about 2 lbs)
  •  1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 bell peppers, sliced
  •  2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 1/2 cups chicken broth
  • 1 (12 oz) can lager (I used Flying Fish Onshore Lager)
  • 3 tablespoons Worcestershire sauce (omit to make gluten free)
  • 2 cups dried quinoa
  • 1 cup frozen peas
  • 10 oz frozen cut green beans
  • 1 cup ketchup
  • Black olives, to taste

Continue reading Quinoa Con Pollo

Pressure Cooker Mango Chicken

I’ve mentioned before how awesome the Philadelphia food scene is, and it seems to only be getting better! One of the latest additions to the Philadelphia restaurant scene is Makhani, which just opened in Old City. Owned by restaurateur Shafi Gaffar, the restaurant includes a 34 seat dining room as well as a private space on the second floor for up to 50 for special events. The restaurant also provides delivery throughout Philadelphia.

Makhani, which means “with butter”, specializes in North Indian curries that usually have thick, moderately spiced and creamy gravies. The use of dried fruits and nuts , as well as the incorporation of dairy products like milk, cream, home-made cottage cheese, ghee (clarified butter) and yogurt, play an important role in the cooking of both savory and sweet dishes. Everything in the kitchen, from the breads, to the sauces, to the desserts, are made in-house and from scratch using high quality, fresh ingredients from Chef and his culinary team. Makhani will also offer authentic Indian dishes in a specially designed Tandoori clay oven brought over direct from India. On the menu, look for an extensive list of notable vegan options, as 50% of the menu is vegan.

Source: Society Hill Films

The made-to-order, farm-to-table menu from executive chef Sanjoy Banik is a relatively uncommon approach to Indian restaurants in the region. The flavors of Indian food can take up to ten hours to develop, so many restaurants pre-batch their preparations. The menu includes modern spins on traditional North Indian cuisine, and also features some unexpected ingredients, such as lobster, scallops, and lamb shanks.

Source: Society Hill Films

Gaffar is originally from Bangladesh, where is family owns a mango garden/farm and works as inspiration for many dishes on the menu,  including Indian Mango Chicken (shown above)- a dish made of  “spiced chicken breast cooked in our homemade mango sauce with fresh mangoes.” I decided to try to make my own version at home using my multi-pot to mimic the flavors of a dish that requires cooking for a long period of time to fully develop its flavors.

My version uses chicken thighs and differs in overall flavor to the version at Makhani, so I strongly suggest trying out their version as well!

 

Ingredients:

  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground sweet paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1.5 lbs boneless skinless chicken thighs
  • 8 oz frozen mango chunks
  • 1 (14 oz) can light coconut milk, thoroughly shaken
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1 teaspoon chopped ginger
  • 0-2 dried red chili peppers, depending on your spice tolerance
  • 1 teaspoon fennel seeds
  • 2 tablespoons oil (to make dairy free) or ghee
  • 6 cardamom pods, smashed
  • 2 cinnamon sticks
  • 4 tablespoons tomato paste
  • 1 cup chicken broth or water
  • 2 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • fresh mango slices, for garnish

Continue reading Pressure Cooker Mango Chicken

Pressure Cooker Whole Chicken

My husband has been on a pretty solid streak of making himself salads for weekday lunches.  Nothing terribly fancy: lettuce, tomatoes, cucumbers, a protein, and some olives or cheese with homemade dressing. For the protein, he tends to use canned tuna, beans, or rotisserie chicken. So when I heard that you can make your own “rotisserie” chicken in a pressure cooker, I knew I had to try it! May I introduce you to: Pressure Cooker Whole Chicken!

The recipe is quite straightforward… season your chicken, brown on all sides, and then pressure cook. Pressure cooking doesn’t result in crispy skin, but boy does the meat stay juicy!

Ingredients:

  • 1 (3 to 4 pound) whole chicken
  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 cup water
  • the juice of 1 lemon

Continue reading Pressure Cooker Whole Chicken

Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

I’m kind of on a Sheet Pan kick. I love how simple they are, and how easy cleanup is! And this recipe for Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel is no different!

This recipe is adapted from a Cooking Light recipe to make it a pure sheet pan meal.

I know the combination of flavors may seem a bit odd, but it really comes together in the end. My husband even asked for this to be put in our normal dinner rotation!

Ingredients:

  • 2 small oranges (I used one navel, one blood orange)
  • 2 medium fennel bulbs with stalks
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 6 small shallots, halved
  • 2 teaspoons sweet paprika
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chopped fresh oregano
  • 1/4 teaspoon ground red pepper
  • 1 pound large shrimp, peeled and deveined, tails on
  • Optional: 1 cup cooked rice, for serving

Continue reading Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

Sheet Pan Chicken with Cauliflower and Carrots

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes!

Which is why I love finding one pot or sheet pan meals.

This recipe, adapted from Cooking Light, uses one sheet pan, two bowls, a cutting board, a whisk, a spoon, and a knife. That’s it!

Ingredients:

  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 2 lemons, divided
  • 1 head of cauliflower, cut into florets
  • 1 (10 oz) package sliced rainbow carrots (or baby carrots, sliced
  • 2 bone-in chicken thighs
  • 2 drumsticks
  • 1 small red onion, cut into wedges
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 garlic clove, minced

Continue reading Sheet Pan Chicken with Cauliflower and Carrots

Chunky Beef and Vegetable Chili

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.

This past weekend, a friend and I got together to stock our freezers. The fall is a super busy time of year for most, so we wanted to have a variety of meals ready to make some nights (and mornings) easier. We settled on eleven (11!) recipes, organized a shopping list split between the two of us, and set up prep work (chopping veggies for the most part) for the night before. The next morning, we met at my place and got to cooking!

Chili is a go-to freezer recipe. Not only does it freeze well, but it works great on its own, with cornbread, over polenta, as a “dip” with corn chips, with eggs for breakfast, etc. This recipe originally began as a vegetarian chili, but we had more ground beef leftover, so in it went!

I am a firm believer that dried beans make for a tastier dish than canned beans. There is some prep work needed, but it is very much worth it. I used Bob’s Red Mill Red Kidney Beans and Cannellini Beans for this recipe.

source: bobsredmill.com

We made a LOT of this chili, somewhere around 20 servings, so I’ve scaled it down for this post to make it more appropriate. Feel free to double if needed.

Note: I will share and link all of our recipes below. It was quite a successful cooking day!

Ingredients (makes 8-10 servings):

  • 12 oz dried Bob’s Red Mill Red Kidney Beans (~1/2 bag)
  • 12 oz dried Bob’s Red Mill Cannellini Beans (1/2 bag)
  • 1 medium onion, chopped
  • 4 garlic cloves, thinly sliced
  • 1 1/2 cups cubed peeled butternut squash (in bite sized pieces)
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 large red bell peppers
  • 4tablespoons extra-virgin olive oil, divided
  • 3 cups chicken broth
  • 1 (28 oz) can no-salt-added tomatoes, undrained
  • 1 lb ground beef
  • cilantro, chopped, for garnish

Continue reading Chunky Beef and Vegetable Chili

Fish Tacos and How to Use a Fillet Knife

This month, Zwilling sent me a fun challenge: use a fillet knife.  June’s knives of the month are boning and fillet knives, so Zwilling sent me their ZWILLING Pro 7″ Fillet Knife to try out. I have never used one before so I was so excited to learn how to use one; gotta love learning a new technique!

 

 

Fillet and boning knives are exactly what they sound like: knives used to cut meat off of the bone (to fillet something is to remove it from the bone). The knife is long, thin, and super flexible to allow it to get as close to the bone as possible.

 

You can fillet anything with a bone — chicken, beef, etc. but most people immediately think of fish, so I decided to revisit an old recipe on my blog to try out this lovely new knife!

 

This recipe for fish tacos with lime cilantro crema is a Cooking Light recipe and a favorite of mine. I switched it up a touch this time, just to try something a bit new.

 

Ingredients:

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • the zest of one lime
  • the juice of one lime
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon  paprika
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds white fish (I used 3 branzino)
  • 1 teaspoon olive oil
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)
  • 1/2 cup chopped red onion

Continue reading Fish Tacos and How to Use a Fillet Knife

Fish with Pineapple Salsa and Tomato Avocado Salad

Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Fish with Pineapple Salsa and Tomato Avocado Salad that sounded like the perfect warm-weather dinner.

 

I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.

Ingredients:

  • 1 cup chopped pineapple
  • 2 tablespoons finely chopped red onion
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons fresh lime juice, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup thinly vertically sliced red onion
  • 1/4 cup thinly sliced fresh basil
  • 1 medium tomato, cut into thin wedges
  • 1 peeled ripe avocado, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) whitefish fillets
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon paprika

Continue reading Fish with Pineapple Salsa and Tomato Avocado Salad

Smoky Portuguese-Style Mussels

Mussels are one of my favorite quick meal options — they take just 5 minutes to cook! This recipe for Smoky Portuguese-Style Mussels infuses the broth with turkey kielbasa and smoked paprika before steaming the mussels in the broth, resulting in a really flavorful dish. The broth is really spectacular, so be sure to serve this dish with a sliced baguette. (Note: the whole dish takes about 30 minutes to cook.)

Ingredients:

  • 2 teaspoons canola oil
  • 4 ounces chopped turkey kielbasa
  • 1 1/4 cups chopped onion
  • 8 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 pound red potatoes (I used assorted baby potatoes)
  • 2 cups unsalted chicken stock
  • 1/2 cup white wine
  • 40 mussels, scrubbed and debearded
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 4 lemon wedges
  • parsley, for garnish
  • 1/2 baguette, sliced

Continue reading Smoky Portuguese-Style Mussels

Slow Cooker Chicken Chickpea Tagine

Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. Cooking Light had a version with chicken and chickpeas that sounds delicious. This recipe for Slow Cooker Chicken Chickpea Tagine combines both sweet and spicy elements to make a really flavor-filled dish.

This recipe takes a bit more prep time that my usual slow cooker recipes, so be prepared for that. This recipe is great for a Saturday: prepare everything in the morning, run whatever errands you have for the day, and come back to an amazing smelling kitchen and dinner mostly ready! I shredded my chicken and served it over couscous but you can keep the chicken whole and eat it as is.

Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 large or two medium onions (about 2 1/2 cups), chopped
  • 6 to 8 garlic cloves, minced
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1 cup unsalted chicken stock
  • 1 1/2 teaspoons honey
  • 1 (3-inch) cinnamon stick
  • 2/3 cup dried apricots
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1/4 cup cilantro leaves, for garnish
  • Lemon wedges, for garnish
  • cooked pearl couscous, for serving

Continue reading Slow Cooker Chicken Chickpea Tagine

Slow Cooker Chicken Taco Bowls with Guacamole

In celebration of Hispanic Heritage Month, IMUSA and McCormick Spices have teamed up to sponsor a great giveaway for I Can Cook That Readers! Hispanic Heritage Month is September 15 to October 15 and celebrates the culture and traditions of those who trace their roots to Spain, Mexico, and the Spanish-speaking Nations of Central America, South America, and the Caribbean.


I will be giving away a Cuban/Caribbean-themed package which includes the following:

  • IMUSA’s Wood Mortar and Pestal, Caldero, and Tostonera
  • McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag n’ Season, and Black Beans and Rice Mix

Details on how to enter will be at the end of this post!

To celebrate Hispanic Heritage Month, I also received a nifty little package myself which included an IMUSA Cloth Tortilla Warmer, IMUSA Multicolor Salsa Dishes, IMUSA Granite Molcajete, and McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix, and Tinga de Pollo Recipe Mix.

 

So what better time to whip out the slow cooker and make Chicken Taco Bowls topped with Fresh Guacamole?

I adapted this recipe from a Budget Bytes recipe; the recipe is perfect for large crowds so I tested it out on a group of friends who came to visit this weekend. It also makes for one delicious reheated lunch option during the week!

Ingredients:

Taco Bowls

  • 2 lbs boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 1 (16 oz) jar mild salsa
  • 2 (15 oz) cans black beans, drained
  • 2 (8 oz) bags frozen corn
  • 1 packet Taco Seasoning Mix
  • 1 tablespoon Chili Powder
  • ½ tablespoon Ground Cumin
  • 1 teaspoon Mexican Oregano
  • Salt and pepper, to taste
  • 8 cups chicken broth (or water), divided
  • 3 cups long grain rice
  • 8 oz shredded cheddar cheese
  • Fresh cilantro, for garnish

Guacamole

  • 3 Haas avocados
  • The juice of 1 lime
  • ½ teaspoon ground cumin
  • ¼ cup (~1/2 small onion) diced red onion
  • ½ jalapeno pepper, seeded and minced
  • 2 plum tomatoes, diced
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 tablespoon chopped cilantro

Continue reading Slow Cooker Chicken Taco Bowls with Guacamole

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