Kylling Taco Salat
Smagfuldt kyllingelåse er ovnspokeret i en ancho chili-pulver-krydret blanding af citrusjuice, før de bliver trukket og ristet til topping på denne storslåede taco salat.
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Smagfuldt kyllingelåse er ovnspokeret i en ancho chili-pulver-krydret blanding af citrusjuice, før de bliver trukket og ristet til topping på denne storslåede taco salat.
Forbered
portioner
Alexander
26.04.2023 @ 23:29
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English for better understanding.
“Flavorful chicken thighs are oven-roasted in an ancho chili powder-spiced blend of citrus juice before being pulled and toasted to top this magnificent taco salad. 1 hour 25 minutes 50 minutes 4 Total time Prepare portions Ingredients 4 skinless, boneless chicken thighs (about 1 1/4 pounds) 1 1/8 teaspoons ancho chili powder Coarse salt 1/4 cup fresh orange juice 5 tablespoons fresh lime juice (from 2 to 3 large limes) 7 tablespoons canola oil 2 cloves garlic, peeled and chopped 4 ears corn, shucked 1/4 cup chopped red onion 1/2 cup drained pickled jalapenos, plus 3 tablespoons pickling liquid 1 15 ounce can black beans, drained and rinsed 2 hearts of romaine, shredded (10 cups) 3/4 cup chopped fresh cilantro leaves, plus more leaves for garnish 2 cups tortilla chips 2 large ripe tomatoes (10 ounces), cut into small pieces (about 2 cups) 2 small avocados, peeled, pitted, and cut into small pieces 1 cup shredded Monterey Jack cheese (4 ounces) Directions 1. Preheat the oven to 400 degrees. Arrange the chicken in a single layer in a 9-by-13-inch baking dish. Sprinkle the chicken with 1 teaspoon ancho chili powder and salt. Whisk together the orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over the chicken. Bake, occasionally spooning the juices over the chicken, until the chicken is cooked through, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks. 2. Meanwhile, char the corn over the flame of a gas stove, turning with tongs, until blackened and blistered, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Remove kernels: Working 1 ear at a time, stand the corn in a wide shallow bowl; with a sharp knife, cut downward to remove the kernels. Season with salt. 3. Toss the onion in the remaining 3 tablespoons lime juice and pickling liquid, about 5