Cheechako Taco Pulled Chicken Soup

So satisfying! Flavourful broth, tender pulled chicken and lots of vegetables, all cooking away for you while you do… well, next to nothing in fact!

Ingredients:

2 bone-in chicken breasts, skin removed (about 1.5 lbs chicken: ok to use thighs)

1 medium onion, diced

1 large clove garlic, finely minced

1 cup celery, bite sized pieces

1 cup red pepper, bite sized pieces

1 cup yellow pepper, bite sized pieces

1 can diced tomato, no salt added

4 cups good homemade chicken stock or 1 carton no salt added chicken stock (900ml)

*1 chipotle in adobo sauce (photo below). This is optional.

1 cup sweet corn (also optional)

2 Tbsp Twisted Gourmet Cheechako Taco Blend 

1/2 cup coconut milk (more or less as desired)

1/2 cup cilantro stems & leaves

Juice of 1/2 lime

Method:

Place vegetables in the bottom of your slow cooker.

Place skinless chicken breasts on top of vegetables. Sprinkle with Twisted Gourmet Cheechako Taco Blend . Add *chipotle pepper if desired, and tomatoes and liquid from can. Pour in stock.

Set slow cooker to low heat and cook for 5-6 hours until vegetables are tender and chicken is cooked through.  Turn slow cooker to high.

Remove chicken breasts from the crock. On a plate or cutting board, shred the meat with two forks, watching carefully for small bones. Add the meat back to the slow cooker with coconut milk. Replace lid and continue to cook for another 15 minutes or so until everything is heated through again.

Add fresh lime juice and cilantro and serve with a wedge of lime. Enjoy!!

*  *I usually open this can and freeze all but what I need or store in a jar in the fridge. Sometimes I freeze individual peppers in an ice cube tray so it’s easy to pop one little chipotle into a recipe for punch.

 

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Spicy Shrimp Cheechako Tacos

Use a little, use a lot… up to you! The Cheechako Taco blend has some serious heat… chipotles & jalapeños along with some crushed red chilis (just to round things out).

Ingredients: (Makes 4 tacos)

12 shelled uncooked shrimp, thawed, rinsed & drained.

Twisted Gourmet Cheechako Taco* blend: about 2 tsp (adjust to taste)

1 lime (cut in half)

Safflower oil (or other neutral oil): 1 Tbsp

4 Soft small tortillas, flour or corn as you prefer.

Crema:

1/2 cup sour cream (plain yogurt also works well)

1 ripe avocado, halved & pitted

Pinch of salt

 

Method:

Shrimp: In a bowl, sprinkle thawed, rinsed & drained shrimp with Cheechako Taco seasoning blend. Add juice of 1/2 lime and vegetable oil. Stir and allow to sit for about 15 minutes (If marinating longer, store in the fridge).

Either turn oven broiler on high or turn on outdoor grill. If using broiler, line a baking sheet with parchment or foil. Place shrimp on pan and place about 6″ beneath broiler burner. Cook 6 minutes, turning after 3 (keep an eye on them; they should be cooked through but not overcooked).  If using outdoor grill, thread shrimp onto two skewers and baste with oil before placing on the grill. Cook a few minutes on each side, taking care not to overcook.

Crema: Scoop flesh from avocado and put in a food processor. Add the sour cream and juice of the remaining lime half. Add a pinch of salt and blend until smooth. If it’s not thin enough, add a bit of sour cream.

Tortillas:Brush tortillas lightly with oil and place on oven rack beneath broiler, turning after a few minutes. Remove from oven when heated through and bubbled slightly.

Serve shrimp in warm tortillas with chopped cabbage slaw, chopped tomatoes and the avocado crema.  Serve with a nice salsa and an ice cold beer… perfect!

*Try with Southern Gentlemen if you don’t like heat! My daughter doesn’t eat seafood, so I made this recipe using thinly sliced pork, pan fried after marinating… also delicious!

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