Shared Plates: May 2018 Contest Winner
When we last caught up with Franchelle Jackson, she shared her recipe for Avocado Boats during National Nutrition Month in our March 2017 issue. This time around, she’s won our hearts with a tasty example of finger food.
“Just when my family thought they wouldn’t eat leftovers, I [came] up with this delicious meal,” Jackson writes on Instagram. She posted a Cilantro Lime Chicken photo that generated positive responses and a request for the recipe, too. So, she decided to find another way to use it. Her solution? Turning the leftovers into chicken tacos. “I shredded the meat, used the leftover rice, added a few other ingredients, and, bam! Here’s another meal.”
Cilantro Lime Chicken Tacos
Ingredients to season chicken
6 to 8 drumsticks
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon paprika
½ tablespoon brown sugar
½ tablespoon season salt
½ tablespoon black pepper
½ tablespoon oregano
Place cleaned chicken in a medium bowl and add onion powder, garlic powder, paprika, brown sugar, seasoned salt, black pepper and oregano. Rub the season blend all over the chicken making sure you cover all sides. Cover with foil and place in the refrigerator while you make your marinade.
2 tablespoons of olive oil
¼ cup lime juice
¼ cup fresh chopped cilantro (reserve some cilantro for garnish)
½ teaspoon cumin
3 cloves minced garlic
1 tablespoon brown sugar
Pinch red pepper flakes
Preheat oven to 350°
In a medium size bowl, whisk together 2 tablespoons olive oil together with the lime juice, cilantro, cumin, minced garlic, brown sugar, and red pepper flakes. Add the chicken to the marinade and toss to evenly coat. Place in the refrigerator and let sit for 20 minutes.
In a non-stick pan or cast-iron skillet, add the chicken along with any leftover marinade. Place in the 350° oven for 45 minutes or until chicken is cooked through.
Once the chicken is done remove it from the oven, let cool down then pull the meat from the bone shred with a fork or knife.
*Flour Tortilla Shell
In a skillet on medium high, add 2 tablespoons of butter let melt then add your tortilla shell. Brown on both side and remove from skillet.
Build your taco by adding rice, corn, avocado, sour cream and garnish with cilantro.