Something jerk Chicken tacos
With Bright Slaw and Cilantro Rice- Sulfites
- Blé
- Lait
- Lait
- Soya
- Peut contenir des traces d’allergènes
- Oeuf
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Gluten
'Canasta' means basket, which denotes the way these tacos are traditionally transported and sold in Mexico by street vendors. You've been warned: These tacos are supremely cheesy and filled to the brim with shredded chicken and sweet peppers, so you may want to use a knife and fork!
Ingrédients
2 pièce(s)
Poitrines de poulet
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
¾ tasse(s)
Riz basmati
(Peut contenir : Lait, Soya, Oeuf, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites)
1 pièce(s)
Poivron
56 g
Chou rouge, émincé
7 g
Coriandre
1.5 tasse(s)
Mozzarella, râpée
(Contient: Lait)
½ tasse(s)
Feta, émietté
(Contient: Lait)
2 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Lait, Soya, Oeuf, Moutarde, Poisson, Sésame, Blé)
8 g
Mélange d'épices à enchilada
(Contient: Sulfites Peut contenir : Lait, Soya, Moutarde, Arachides, Noix, Sésame, Blé)
6 cs
Guacamole
4 cs
Base de sauce tomate
(Peut contenir : Lait, Soya, Oeuf, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Gluten)
86 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
Pas inclus dans votre livraison
cs
Beurre*
(Contient: Lait)
cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Pat chicken dry with paper towels. Season with half the Enchilada Spice Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- To a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min stirring often, until sugar dissolves. Remove from heat. Transfer onions, including liquid, to a medium bowl. Set aside in the fridge to cool.
- Meanwhile, core then thinly slice peppers.
- Roughly chop cilantro.
- To a small bowl, add sour cream, half the cilantro and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to mix.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and peppers. Season with salt and pepper. Cook for 3-5 min, stirring occasionally until tender-crisp.
- Add tomato sauce base, remaining Enchilada Spice Blend and 2 tbsp (4 tbsp water) S+P? stir to mix. Remove from heat.
- One chicken is cooked, using two forks, shred chicken. Add to pepper mixture. Stir to mix.
- Arrange tortillas on a clean work surface. Spread chicken-pepper filling evenly over one sid eof each tortilla. Sprinkle half the mozzarella cheese over filling. Fold tortillas in half to enclose.
- Arrange tortillas slightly overlapping on same bakng sheet used to roast chicken. Sprinkle remaining mozzarella cheese overtop.
- Bake tacos in the middle of the oven for 3-5 minutes unil cheese is metted.
- Drain cabbage.
- Fluff rice with a fork. Stir in remaining cilanro.
- Divide tacos and rice between plates.
- Top tacos with pickled cabbage, feta and a drizzle of crema.
- Serve gucamole alongside.
