RECIPE: (Repurposing KFC Chicken) Shredded Chicken Poblano Cumin Tacos
Ahh, the craving for some Kentucky Fried Chicken. It happens. It first happened to me when I was pregnant, and I could have seriously hurt someone for an extra crispy chicken breast and a biscuit. You never want to get in between a pregnant woman and her cravings. Just say'n.
Nowadays we indulge once in a while in a nice big bucket of extra crispy goodness. The issue is, you still have a ton of extra KFC left in the fridge the next day. And lets face it, its never that good the next day on it's own. So one day, my hubby concocted these amazing tacos. They were AWESOME. I think you can use rotisserie chicken or left over barbecue chicken, too.
(Repurposing KFC Chicken) Shredded Chicken Poblano Cumin Tacos
1-1 1/2 lbs. KFC (or other left over fried chicken), about 4 pieces, coating and skin removed, meat shredded
1/2 cup onion, chopped
1/2 Poblano pepper, seeded and drained
1/2 small red bell pepper, diced
3-4 long Anaheim dried peppers, rehydrated for 20 minutes in hot water
1 large tomato, diced
2-3 Tbsp. olive oil
1 Tbsp. tomato paste
2-3 garlic cloves, crushed
1/2 tsp. cumin
3/4 cup chicken broth
2-3 Tbsp. Madeira wine
salt to taste
diced red onion
mild shredded cheddar
In a large saute pan, heat olive oil over medium high heat. Add onion, Poblano pepper, red pepper, tomato, tomato paste and garlic. Cook until things begin to soften. Meanwhile, remove Anaheim peppers from the water. Cut in half and remove seeds. With the back of s knife, scrape the pulp of the insides of the pepper's skin. Add pulp to the pan with the Madeira wine and saute for 1 minute. Add cumin, salt and shredded chicken. Add 1/2 cup chicken broth and saute until the moisture is evaporated. Add the rest of the broth and cook until broth is evaporated but chicken is still slightly moist. Add salt to taste. Heat the tortillas in a pan to warm them. Serve the tortillas in a tortilla warmer with all the accompaniments.