Chicken Tango Food

CHICKEN TINGA TACOS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

MANGO CHICKEN WITH JASMINE RICE

Steps:

• Cook jasmine rice in unsalted water according to package instructions.
• Sauté chicken in a non-stick skillet with the sesame oil, half (2 cloves) of the minced garlic and half (1 Tbsp / 5 mL) of the fresh lime juice. When chicken is browned, push to the side of the pan.
• Stir in onion and sweet red pepper. Sauté 3-5 minutes in skillet until onion is translucent. Add one diced mango and minced cilantro.
• Purée other mango with remaining lime juice and minced garlic, soy sauce, red chili, Thai sweet chili sauce, ginger, and water.
• Add puréed sauce ingredients to stir-fry and stir until well mixed. Bring to a boil. Serve immediately.
• Arrange mixed greens around the edge of each of four plates. Serve mango chicken with a scoop of cooked jasmine rice. Garnish each plate with some of the roasted whole cashews.

CHICKEN TANGO

Steps:

• Pre- heat oven to 325° F. Bake tortillas for 10 minutes Let them cool. Blend tortillas into coarse powder, add Sargento cheese. Make sure cheese does not melt. Broil poblano peppers. Remove some charred skin. Chop ¼ red onion, garlic, poblano pepper and blend it well. Take ½ cup yoghurt in a bowl, add onion, garlic mixture. Add salt, pepper, lime juice, roasted cumin, red chili pepper, 1 tablespoons oil. Marinate chicken thighs in it for 30-45 minutes.
• For avocado sauce, blend avocado, 3tbsp yoghurt, ½ broiled poblano pepper, salt and lime juice.
• Toss the marinated chicken in tortilla and cheese mixture. Add olive oil in pan on slow heat. Add coated chicken and let it cook on both sides.
• For cole slaw finely chop red cabbage. Add salt, lime juice; mix it gently.
• To make spicy mango relish, chop mango into fine pieces and add small pieces of poblano pepper.

CHIPOTLE-MANGO BBQ CHICKEN

Steps:

• Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
• Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
• Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
• Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
• Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

SLOW-COOKER CHICKEN TINGA TACOS

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
• About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
• Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.

CHICKEN TONNATO

Steps:

• Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.
• Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.
• Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce

MANGO-TANGO CHICKEN

Steps:

• Place 1 tablespoon olive oil in large skillet. Add chicken breasts to pan and drizzle an additional tablespoon of oil over the breasts.
• Top chicken with the diced mangoes and the chopped green onions, then sprinkle with the chile powder.
• Drizzle the remaining tablespoon of olive oil and the lemon juice over all.
• Bring to a boil over medium-high heat. Stir well and turn chicken over, being sure to keep the chicken well coated with the mango sauce.
• Reduce heat to medium; cover and simmer for 20-30 minutes until breasts are done.
• Serve over steamed white rice, and top with snipped fresh coriander leaves.