Dont be a Jerk- eat this Chicken

As long as I can remember my mom has made the most wonderful braised shredded chicken. She braises the chicken in liquid (water or chicken broth) for so long that is starts to shred apart on its own. Typically she uses taco seasonings and we'd eat in tacos or on a taco salad with salsa. Its been one of my go-to recipes for girls nights, parties or weekend cooking. I make a triple batch and have wonderful chicken to use through out the week in various dishes.

My Jerk Chicken

After years of making the chicken the Mexican style I decided to switch is up and try make shredded Jerk Chicken using jerk chicken rub, marinade, pineapple, green peppers and onions. This combo of sweet flavors pairs perfectly with the delicate shredded chicken. I used the jerk chicken in salads, quesadillas and sandwich melts for the following week.






Ingredients
- 4 boneless chicken breasts (or double that in tenderloins) cut into 1 inch cubes
- seasonings (taco, jerk, or your choice)
- marinade (optional- I used Jerk to intensify the flavor)
- 5+ cups cooking liquid (I use a combo of water and chicken broth)
- optional veggies/fruits (pineapple, onions, mushrooms, peppers- rough chopped)
- olive oil 

My fav Jerk ingredients

Directions
-Heat olive oil in a large skillet (one with tall sides is best)
-Add the chicken and seasonings, stir and allow meat to brown on all sides - about 4 min
-Once meat is browned, add enough water to almost cover the meat (about 1 cup- careful not to add too much water, don't want to boil the meat, but rather braise)
-Let the water come to simmer and reduce heat to medium, adding marinade for additional flavor if desired
-Continue stirring and adding water for about an hour. Meat will begin to shred.
-If you are adding veggies- add when the meat is starting to shred and cook for an additional 20 min.
-Using a wooden spoon or spatula shred any additional chunks left and enjoy!

Nothing Says Good Morning Like Smoky Huevos Rancheros

Much like Rachael Ray I'm a fan of the BLD (breakfast, lunch, dinner) recipes. BLD recipes can be made and enjoyed for any meal of the day. My dad and I also love hearty breakfasts with a Mexican flare.  He is forever perfecting his Chilaquiles dish- which features crispy tortillas, meat and salsa. It is always a hit in our house on the weekends! My other favorite Mexican morning dish is Tex-Mex Migas. Here in Austin every great Mexican restuarant has their version of these scrambled eggs with crispy tortilla chips. I like to drench mine in salsa and have some crumbled meat added in. 

My girl Rachael never lets me down when it comes to BLD meals with a kick of flavor. This Huevos Rancheros (fried egg on top of beans, chili sauce topped with queso fresco and avacado) recipe is hearty with a deep smoky flavor thanks to my favorite secret ingredient, Chiptoles in Adobo sauce. As Rachael suggested I added the can of chiles in adobo with their sauce into the food processor to create a paste. Whatever you dont use- just throw in a baggy in the freezer to use later. I use this paste in chili, when sauteeing veggies or making salsa. It adds a smoky depth of flavor with a bit of spice that will make a meal taste like it was cooking for hours. 

Turned out great!

Smoky Huevos Rancheros

• Extra virgin olive oil (EVOO), for brushing tortillas and drizzling
• 4 corn tortillas
• Salt and pepper
• 1/2 small onion, finely chopped
• 2 cloves garlic, finely chopped, pasted or grated
• 1 bay leaf
• 1 small cinnamon stick
• 1 tablespoon pureed chipotle in adobo
• 1 can petite diced tomatoes with chilies (15 ounces)
• 1 can tomato sauce (8 ounces)
• 1/3 pound chorizo or good-quality bacon, chopped-- Care Note: Could do spicy sausage crumbles too!
• 1 can black beans, rinsed and drained (14 ounces)
• About 1/2 teaspoon ground cumin
• 4 extra-large organic eggs
• 1 avocado, diced
• Juice of 1 lime
• A small handful of cilantro leaves
• 1 cup crumbled queso fresco or other mild cheese, shredded

Pre-heat oven to 400 F

Brush the corn tortillas with EVOO and season with a pinch of salt. Arrange the tortillas on a rack over a baking sheet. Bake to crispy and golden, 8-10 minutes.

Care note: On the show she put all these ingredients (minus bay leaf, cin. stick) in the food processor first then added to pot to heat. I did this and liked the pureed consistency. Meanwhile, heat a drizzle of EVOO in a small pot over medium-high heat. Add the onion and garlic and season with salt and pepper. Add the bay leaf, cinnamon stick, chipotle, tomatoes and tomato sauce to the pot and bring to a bubble. Reduce the heat to medium and let the sauce thicken for 10 minutes. Remove the bay leaf and cinnamon stick.

Add a drizzle of EVOO to a medium size skillet over medium-high heat. Add the chorizo or bacon and brown. Add the beans and season with cumin. Reduce the heat to low.

Add a drizzle of EVOO to a nonstick skillet or griddle pan. Add 4 eggs and cook to order – sunny, over-easy or fried.
Dress the diced avocado with lime juice.
To serve, place a crispy tortilla on plate, top with black beans and pour the red sauce over the beans in a thin, even layer. Top with an egg and arrange the avocado pieces around the dish. Sprinkle with cilantro and queso fresco. Repeat with the remaining ingredients and serve.