| |
Ingredients
1 lb.chicken breast/ “tenders” (or substitute all “thighs” if preferred)
1 lb. chicken thighs
3-4 tbsp. Canola oil
3 cloves minced garlic
3 red or orange bell peppers, chopped
1 tbsp. chopped jalapenos
1/4 cup Salsa verde
1 med./large chopped onion
1-2 tsp. Ancho chili powder
1 tsp. Cumin
1/4 tsp. cinnamon
1/4 tsp. white pepper
Pinch of red pepper flakes (or _ tsp. red pepper blend)- optional
1/2 tsp. salt and black pepper -- as desired
1 can tomato paste
1 bottle med./dark beer (or small bottle of apple juice)
2-3 tbsp. grated dark chocolate
(or 2 tbsp. Cocoa powder + 1-2 tbsp. brown sugar)
|
|
Directions
Combine all ingredients (except chocolate) in generous large, preheated Viking skillet.
Sauté/Cook chicken in oil on Viking’s burner – “Medium” heat. Allow chicken to absorb the liquids and herbs – until tender and shreddable.
Stir in finely grated dark chocolate (or 2 tbsp. cocoa powder along with 1 tbsp. brown sugar). The chocolate and cinnamon will bring out a mysterious and exotic flavor. The chicken will be bronzy and look almost like pulled pork!
Serve with yellow rice and/or corn tortillas, tortilla chips, cheddar/jack cheese blend and sour cream (or refer to Corn cake recipe).
Yeilds approximately 6 generous portions – along with additional starch/side items.
Enjoy!
|
|
