Annalisa Conroy, Budget and Resource Planning
My recipe is chipotle chicken tacos with apple fennel slaw.
Tacos! What a perfect vehicle for eating any food. I grew up on the Central Coast California where the tacos are unmatched. Moving to Oregon in 2011, I just couldn’t find tacos that rivaled my California days. I began practicing making my own tacos and creating that love and nostalgia in my new home. After years of practice, my partner and I created this recipe that combines some of my favorite flavors- definitely a modern twist on a traditional chipotle chicken taco.
Chipotle Chicken (Instapot & fry)
Ingredients
- 2lbs chicken thighs (fat trimmed)
- 1 small onion quartered
- 3 cloves garlic (measure with your heart)
- 3 tablespoons chipotle in adobo sauce
- 1/4c olive oil
- 1c orange juice
- 1tsp paprika
- 1tsp ground cloves
- 2tsp cumin
- 1 bay leaf
- Salt and pepper
Instructions
- Prep the chicken. Trim the fat.
- Make the braising liquid. In your Instapot, combine all ingredients and stir. Coat the chicken on both sides when placing in pot.
- Cook. Close the Instant Pot with the lid and seal. Cook on high pressure for 10 minutes. You can either manually release or natural release. Pull the chicken and let it rest for 5 minutes.
- Chop and fry. Chop the chicken into bite size pieces and fry on high heat for an extra crisp.
Apple Fennel Slaw
Ingredients
- ¼ red cabbage
- 1 fennel bulb
- 1 green apple
- ½ small red onion
- ¼ c mayonnaise
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1tsp paprika
- Salt and pepper to taste
Instructions
Julienne cabbage, fennel, apple and onion. Combine all ingredients.
Build your tacos by heating corn tortillas, pile on some crispy chipotle chicken and slaw. Top with avocado, cilantro and cojita cheese. Bon-apple-tea!
