I know my obligation as a food blogger is to laud all the coming holidays, but I’m just not very good at it. There are taco, burrito, and enchilada recipes sprinkled all throughout the blog, so you could certainly look them up if you wanted. Right now, I’d rather tell you about our favorite new way to use up leftover cooked chicken. It’s not a real recipe, but more of a technique that you can tailor to what you have on hand as well as what suits your fancy. I got the recipe from the amazing Bon Appetit, so that should be the first clue to its tastiness.
They call it Cuban-style crispy chicken, and it really couldn’t be easier. You marinate shredded, cooked chicken in some citrus juice, then you just let it crisp up in a pan. Once it’s crispy and flavorful, you can put it in tacos, on a tostada, over some rice and beans, or wherever else strikes your fancy. The first night, we had it on Navajo tacos (fried biscuit dough) with some mashed black beans, cheese, and guacamole (for the hubby). The next night, we had it over beans and rice. Both times it came together quickly and easily, and both times it was incredibly delicious. Definitely a new favorite!
Cuban-Style Crispy Chicken (from Bon Appetit)
1/2 shredded rotisserie chicken
(A note about all the citrus, this is what I specifically used, but feel free to just use whatever citrus you have on hand. It can be all of one type or a mixture – anything goes!)
1-2 tbsp. oil
1/2 sliced onion
- Squeeze the citrus over the chicken and let marinate about 30 minutes.
- Heat a large saute pan over medium heat with the oil. Saute the onion til translucent. Drain the chicken and add to the pan; let cook til crisp, about 10 minutes.
The pictures don’t do justice to all its wonderful flavor. So, do you have any plans for Cinco de Mayo?