Mexican Inspired Chicken Taco Crack Slaw (Spicy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Chicken Thigh, boneless, skinless (by CLMCNEIL) 1 large Onions, raw 0.5 head, medium (about 5-3/4" dia Cabbage, fresh 1 tbsp Chili powder 0.5 tsp Garlic powder 0.5 tsp Onion powder 0.25 tsp crushed red pepper flakes (by TORI7HARRISON) 0.25 tsp Dried Oregano (by ARCTIC.ORCA) 0.5 tsp Paprika 1.5 tsp Cumin seed 1 tsp Celtic Sea Salt Fine Ground (by JOCELYNALPAUGH) 0.5 tsp Pepper, black 1.5 cup broccoli florets, frozen, great value 1.5 cup Peppers, Tri Color, Frozen, Organic Woodstock Farms (by 6PK4ME) 1 cup Turkey Bone Broth - homemade (by SMGREGORY) 8 tbsp Frontera Guacamole Mix (1 Jar) (by TOBIASFUNKE)
*Mix the chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin seed, Celtic sea salt, and black pepper into a small bowl to make a Taco seasoning mix. Set this aside to marinade the cooked meat later.
*Heat 12 inch stainless steel skillet until droplets of water ball up and dance on the skillet surface.
*Place unseasoned WHOLE chicken thighs into the skillet to brown. Do not oil the pan.
*Brown chicken thighs for EXACTLY 5 minutes on each side. You do not need a non stick surface as long as the skillet surface is hot enough and you cook them EXACTLY 5 minutes on each side. At 5 minutes, the surface of the skillet will neatly separate from the meat.
*Remove the chicken thighs from the skillet and slice the meat into thin strips.
*Set sliced chicken aside in a bowl and add all seasonings.
*Allow the cooked, sliced chicken to marinate while you prepare the vegetables.
*Deglaze the skillet with cold bone broth. Once all the goodness is dissolved in the broth, pour it into a jar and set aside to use later in the recipe.
*Wipe the skillet clean and heat it up again until droplets of water dance on the skillet surface.
*Chop a whole onion roughly.
*Cut a head of cabbage in half and slice one half the head of cabbage into thin strips. Cut the strips into halves or fourths.
*Place the chopped onion into the hot skillet WITH NO OIL OR FAT OF ANY KIND. Dry sauté’ the onion. Use a large spoon to keep the onion bits moving around in the skillet until soft and browned on the edges.
*Turn down the heat and add the thinly sliced cabbage to the skillet with the onion. Dry sauté the cabbage and onion until soft and slightly browned.
*Add the marinated meat back into the onion/cabbage mixture.
*Pour the bone broth deglaze solution into the marinade bowl and allow it to soak up the marinade and chicken residue.
*Pour the deglaze back into the skillet, over the meat, onions and cabbage mixture. Stir to mix evenly.
*Bring the skillet to a low simmer and add ˝ jar of Frontera Guacamole Mix.
*Simmer until the liquid cooks down but is not quite dry.
*Add 1 package of Frozen Woodstock Broccoli Florets
*Add 1 package of Frozen Woodstock Tri-Color Peppers
Heat everything through and plate the meal in a pasta bowl.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LINDACRH.
*Heat 12 inch stainless steel skillet until droplets of water ball up and dance on the skillet surface.
*Place unseasoned WHOLE chicken thighs into the skillet to brown. Do not oil the pan.
*Brown chicken thighs for EXACTLY 5 minutes on each side. You do not need a non stick surface as long as the skillet surface is hot enough and you cook them EXACTLY 5 minutes on each side. At 5 minutes, the surface of the skillet will neatly separate from the meat.
*Remove the chicken thighs from the skillet and slice the meat into thin strips.
*Set sliced chicken aside in a bowl and add all seasonings.
*Allow the cooked, sliced chicken to marinate while you prepare the vegetables.
*Deglaze the skillet with cold bone broth. Once all the goodness is dissolved in the broth, pour it into a jar and set aside to use later in the recipe.
*Wipe the skillet clean and heat it up again until droplets of water dance on the skillet surface.
*Chop a whole onion roughly.
*Cut a head of cabbage in half and slice one half the head of cabbage into thin strips. Cut the strips into halves or fourths.
*Place the chopped onion into the hot skillet WITH NO OIL OR FAT OF ANY KIND. Dry sauté’ the onion. Use a large spoon to keep the onion bits moving around in the skillet until soft and browned on the edges.
*Turn down the heat and add the thinly sliced cabbage to the skillet with the onion. Dry sauté the cabbage and onion until soft and slightly browned.
*Add the marinated meat back into the onion/cabbage mixture.
*Pour the bone broth deglaze solution into the marinade bowl and allow it to soak up the marinade and chicken residue.
*Pour the deglaze back into the skillet, over the meat, onions and cabbage mixture. Stir to mix evenly.
*Bring the skillet to a low simmer and add ˝ jar of Frontera Guacamole Mix.
*Simmer until the liquid cooks down but is not quite dry.
*Add 1 package of Frozen Woodstock Broccoli Florets
*Add 1 package of Frozen Woodstock Tri-Color Peppers
Heat everything through and plate the meal in a pasta bowl.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LINDACRH.
Nutritional Info Amount Per Serving
- Calories: 249.4
- Total Fat: 5.2 g
- Cholesterol: 105.8 mg
- Sodium: 399.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 5.8 g
- Protein: 29.9 g
Member Reviews