SOMA Living May 2024

RECIPE OF THE MONTH

INSTRUCTIONS Pulled Chicken • Heat the oil over medium/high heat in a large skillet until hot but not smoking. Add the onion and cook for 3-4 mins, until the onion is golden, stirring frequently. • Add the garlic and cook an additional 1-2 mins. • Stir in the herbs and spices and toast for 1-2

PULLED CHICKEN SKILLET NACHOS Prep Time: 30 mins • Cook Time: 1 hour Servings: 6

• Remove the chicken to a large bowl or plate and allow to cool slightly. Return the sauce to stove and heat over high heat. Bring the sauce to a boil and reduce by half, about 10 mins. Use two large forks or your hands to pull apart the chicken and shred. Stir back into the sauce. Lime Crema • Whisk together sour cream, lime juice, zest and salt.

INGREDIENTS

Pulled Chicken 1 Tbsp olive oil 1 medium onion, diced (about 2 cups) 2 large garlic cloves, minced 1 Tbsp chili powder 1 tsp dried oregano 1 tsp ground cumin 6 oz tomato paste + 1 can water 4 oz diced green chiles 1 1/2 Tbsp white wine vinegar 1 tsp sugar 1 1/2 cups chicken stock 1 tsp kosher salt 1/4 tsp freshly ground black pepper 1 1/2 lbs boneless, skinless chicken breasts

Lime Crema ½ cup sour cream 1 tsp lime zest

1 Tbsp lime juice ¼ tsp kosher salt Skillet Nachos 10 oz bag of tortilla chips Pulled chicken, recipe above 15 oz can black beans, drained and rinsed 7 oz shredded cheese, Mexican blend or cheddar Lime crema, recipe above 1 Tbsp cilantro, minced 2 Tbsp scallions, sliced 1/3 cup tomatoes, diced 1 avocado, pitted and diced (optional) 2 Tbsp pickled jalapeños, sliced (optional)

mins. Add the tomato paste and then fill the tomato paste can with water and add that to the pan. Stir until well blended. • Mix in the chiles, vinegar, sugar, stock, salt and pepper and bring to a boil. • Reduce to a simmer and add the chicken breasts in a single layer and cover the chicken with the sauce. • Cover and reduce the heat to very low and cook for 30 mins

Skillet Nachos • Preheat the oven to 400 degrees. In a 10 inch cast iron skillet layer one half of the tortilla chips with the shredded chicken, beans, and cheese. Repeat. • Bake until cheese is melted, about 10 mins. • Remove pan from the oven and drizzle with the lime crema, sprinkle with cilantro, scallions, tomatoes, avocado and jalapeños. Serve hot.

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Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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