I am in a constant search for ways to convert leftovers into something interesting for dinner. Here is a solution for leftover chicken or the Rotisserie chicken you bought at the grocery store. With a few simple ingredients, plain old chicken becomes smoky and complex. This is sure to be your go-to meal in a pinch.
Prep Time: 8 minutes
Cook Time: 24 minutes
- 4 cups of leftover chicken, no bones or skin, sliced
- 1 red bell pepper, cored and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 large tomato, chopped
- ¼ cup tequila
- ¼ cup chicken stock
- 2 tsp chili in adobo sauce (use the peppers if you like it really spicy), found on the Hispanic isle in the grocery store
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp kosher salt
- your favorite salsa, or try my salsa
- your favorite guacamole, or try my guacamole
- flour tortillas
- 1 cup shredded Cotija Cheese (found in the cheese section of the grocery store or the refrigerated section where Hispanic foods are kept)
- Crèma Mexicana (found in the sour cream section of the grocery store or the refrigerated section where Hispanic foods are kept)
- 4 tbsp vegetable oil
- Lime wedges
- In a large sauté pan (ideally cast-iron but any will do), over high heat, add oil. When hot, add onions, peppers and salt, to taste. Sauté for about 5 minutes. Lower the heat to medium and slowly caramelize the onions and peppers for 10 minutes. Stir in tomatoes and chicken. Cook for 1 minute longer. Add in tequila, chicken stock, chili in adobo sauce, garlic powder, cumin and salt. Simmer for another 5-8 minutes. You are looking for the sauce to reduce by half.
- Heat the tortillas.
- Spoon the chicken and vegetable mixture over the tortillas. Squeeze the juice of one slice of lime over the top. Serve with Cotija cheese, salsa, guacamole, and Crèma Mexicana.
© 2012, Nicole. All rights reserved.