During one of my numerous internet food patrols, I came across this recipe which I adapted for a Mexican themed night, in which I needed to prepare a chicken-based taco filling. I opted for minced chicken breast and tweaked the recipe slightly. And, obviously, I used Cisk (because it is one of the best beers in the world and because I don’t generally have Mexican beer lurking around).
For my take on it, you will need:
- 400g minced chicken breast
- a small can of Cisk or other beer of choice
- 2 tablespoons sesame oil
- 2 or 3 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon rock salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
Chuck everything into a large bowl, wash your hands well and dive in. Mix thoroughly. Now you need to let your chicken sit and soak up the goodness for at least 2 hours or overnight in the fridge.
Wash everything that has come into contact with the raw chicken well with soap and water, including utensils, chopping boards, dish cloths etc.
Wait two hours and come back to the blog post. See you later.
Are you there?
So.. all that’s left to do is prepare a large skillet or wok on medium heat. There’s no need for any oil this time. Remove some of the excess fluid that hasn’t been absorbed into the chicken. I found that it was easier to cook this in batches – remember that chicken needs to cook through. If you decide to cook your mixture in batches just keep a watchful eye on what touches the raw chicken and remember that this musn’t come into contact with any of the cooked portion or any other food. And don’t lick the spoon 🙂
The result is pictured below, covered by a homemade taco (recipe to follow eventually), accompanied by tomato salsa (hot hot hot), shredded cheddar and another beef taco filling mixture.
Alternately serve with quinoa, couscous, rice or poppadoms.
Easy peasy chicken, no?