Here's to full bellies! :)
Oaxaca Fried Chicken Bites
3-4 boneless, skinless chicken breasts
1 avocado, cut in half and sliced
1/2 lb. of pepper jack cheese, shredded
1 egg (optional)
Seasoned bread crumbs
peanut or olive oil
Cut each chicken breast into thirds. Cut a small slit in the chicken breast, creating a small pocket. Try not to cut all the way through or all the way to each side. Divide the avocado slices evenly amongst the chicken breasts and stuff in the small pockets you created. Next, add 1-2 T. of pepper jack into the pockets with the avocado. Use two toothpicks to hold the avocado and cheese inside the pocket. Pour 1 cup of seasoned bread crumbs into a shallow bowl or plate. If using the egg, whip the egg in a small bowl, and dip each chicken bite into the egg mixture. Immediately roll the chicken bite in the seasoned bread crumbs. (I usually don't use the egg, and the chicken comes out great either way!) In a skillet, heat about 1 cup of oil to where it just starts popping; turn the heat down to medium. Using tongs, gently set the chicken bites into the hot oil and cover with a lid. Cook chicken until brown and crispy, turning 2-3 times during the cooking process. Depending on size and thickness of chicken, chicken should take 7-12 minutes. Juices from chicken should run clear. Set on a paper plate or paper towels to collect excess grease. Serve hot with chipotle sauce.
Chicken, Conchas & Chile Caldo
3-4 chicken breasts, diced into small pieces
1 large box or can of chicken broth
1 small can of Rotel
1/2 cup of chopped onion (or 3 T. of dried onion)
2 T. of minced garlic
1 cup each of carrots, corn, and peas (or whatever veggies you like!)
1 small bag of noodles (conchas, elbow, spiral, bowtie, etc)
In a soup pot, pour in chicken broth, Rotel, onions, garlic, and raw chicken. Bring to rolling bowl and reduce heat. Add in noodles and veggies, and cook for 15 minutes or until chicken is cooked thoroughly. Season as desired! This soup is very quick and easy, and can be served as a side or main course. This soup tastes great with tortilla chips, sliced avocado and shredded cheese, but get creative! :) As soup sits, pasta may absorb some of the liquid, so I usually have leftovers as a side instead of as a soup! My kids love this soup, and always get seconds and thirds! Definitely an easy crowd pleaser!
Picture of the chicken with the slits cut in them!
Chicken bites stuffed and starting to cook! Also made avocado & cheese balls, yum!
Chicken bites frying up nicely...
The finished product.... delicious! :)
A quick picture of the Chicken, Conchas & Chile Caldo before the kids ate it all! :)