Ancho Chile Chicken Taco Bowls Recipes

ANCHO CHILE CHICKEN TACO BOWLS

Steps:

• Preheat the oven to 425ºF and line a baking sheet with parchment paper.
• Wash the sweet potatoes, trim the ends and any other spots. Cut the potatoes in half lengthwise and place them flat side down on the baking sheet.
• Place them in the oven and roast until tender, about 35-45 minutes depending on the thickness of the sweet potatoes.
• While the sweet potatoes are roasting, prep the chicken by coating it thoroughly with the spices. Set it aside in the refrigerator to marinate a bit until you're ready to cook it.
• Preheat the grill over high heat.
• While the grill preheats, prepare the homemade guacamole.
• Thinly slice the lettuce for a shredded texture, wash and spin it dry in a salad spinner. Place the finished lettuce in a bowl and set it aside until it's time to serve.
• When the sweet potatoes are almost done, about 15 minutes from the end of the cooking time, it's time to start the chicken.
• Place the chicken on the preheated and cleaned grill and immediately lower the heat to medium. Grill for 6-8 minutes, just until the chicken is no longer sticking to the grill.
• Turn the chicken and grill on the other side for 8-10 minutes or until the chicken is cooked through. The timing will vary a little depending on the size of your chicken thighs.
• Serve the sweet potatoes and grilled chicken with the guacamole, shredded lettuce, and the optional sour cream.

ANCHO-CHILE CHICKEN BITES IN ANCHO-CHILI SAUCE

Steps:

• Salt and lightly pepper both sides the chicken breast.
• Liberally add the ancho chili pepper onto both sides of the breasts.
• Cut the breasts into 1 inch cubes.
• Whisk the egg whites.
• In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
• Take a handful of the cut chicken and dip into the egg whites. (coat well).
• Place the chicken in the flour mixture and shake well. (coat well).
• Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.).
• For sauce:.
• Melt butter in non stick pan. (medium heat).
• Stir in honey and brown sugar until well blended.
• Stir in Chili and Barbeque sauces.
• Add remaining tablespoon of Ancho Chili pepper. Stir.
• Bring to boil then let simmer for 5 minutes.
• Place the chicken in a Tupperware bowl.
• Pour sauce over chicken.
• Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
• Serve over rice, with cajun fries, or food of your choice.

ANCHO-CUMIN CHICKEN TACO FILLING

Steps:

• PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*.
• In a large bowl, stir together the cumin powder, chili powder and salt.
• Place the chopped chicken into the bowl and toss with spices to combine well.
• Heat the coconut oil over medium-­high heat until it shimmers.
• Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon.
• To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice.
• Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries.