FOOD
Cooking
Slow-cooked Spiced Chicken and Green Chiles Tacos 2 tablespoons all-purpose flour 1 tablespoon chili powder 1 tablespoon cumin ½ teaspoon kosher salt ¼ teaspoon onion powder ¼ teaspoon garlic powder Pinch cayenne powder Pinch coriander powder 2 pounds of boneless, skinless chicken breast (feel free to substitute boneless, skinless chicken thighs or use a bit of both) 1 tablespoon canola oil, plus more if needed 1 4-ounce can diced hot green chiles, drained ½ cup chicken stock Optional toppings: Avocado, sliced Cotija cheese Pico de gallo Fresh baby spinach Cilantro
Green Tomato Marmalade 1.5 quarts (6 medium) locally grown green tomatoes, finely diced and cored 1 cup apple cider vinegar 1 cup dark brown sugar ½ cup Shaker Village honey 2 ½ teaspoons red pepper flakes 1 cup sugar ¼ cup water 1 lemon, zested and juiced
RUNNER UP SUBMITTED BY
Maureen Berry Madisonville “Tacos are a fun, easy food! They’re perfect for a crowd, a weekend meal or no-fuss weeknight dinner. And while there are a few additional steps needed to give the chicken a burst of flavor and a boost of tenderness, one bite and you’ll agree the extra steps are worth the effort.”
1. Add the flour and spices to a small bowl and whisk to combine until there are no lumps. Pour the dry mix into a large plastic bag. 2. Pat the chicken dry with paper towels. Add the chicken to the bag, seal or twist to close and secure, and shake to coat the chicken. 3. Set a slow cooker on the sear/brown setting to 400 degrees, or heat a large skillet over medium heat. Add the canola oil. 4. When the slow cooker is ready (or when the oil shimmers in the pan), shake the excess dry mix from the chicken and sear on both sides, about three to four minutes on the top and bottom, and an additional minute on the smaller sides of the meat. 5. If you’re using a skillet, transfer the chicken to the slow cooker. Add the green chiles and chicken stock. 6. Cover and set the slow cooker to low and the timer for 5 hours, or until the chicken reaches an internal temperature of 165 degrees. 7. Remove the chicken from the slow cooker and place on a cutting board. Important tip: Shred the chicken with two forks while it is still warm. 8. Serve immediately with a pre-arranged taco station. I use fresh avocado, Cotija cheese, pico de gallo, fresh baby spinach and cilantro. 9. Cover and refrigerate any chicken leftovers. 10
K E N T U C K Y M O N T H LY • M AY 2 0 1 8
1. Add all ingredients, except lemon juice and zest, to a large pot. 2. Reduce 1 hour on low, until large bubbles form and mixture is very thick. 3. Remove from heat and add zest and juice.
RUNNER UP SUBMITTED BY
Amber Hokams Harrodsburg “This recipe is a great way to enjoy locally grown green tomatoes and Shaker Village honey, not only during the summer months but throughout the year.”