Friday, January 6, 2012

Rotisserie Chicken Tacos

I love Rotisserie Chicken. I love the wood fire roasted flavor!  We have a restaurant here in Texas called Cowboy Chicken, and it is basically every thing you can think of with Rotisserie chicken, from 1/4 Chicken served with home-style sides to Chicken Salads and Enchiladas!

Falling in love with just the smell of this place alone gave me an idea.  The other night we had Rice Bowls with rotisserie chicken, and with the remaining Chicken I decided to make a Rotisserie Chicken Taco.

Here is the run down:
Rotisserie Chicken Meat Shredded
and seasoned with your favorite spices.  ( I chose, Cumin, Garlic, and Northwoods Fire by Penzey's  Spices)
Dark Red Kidney Beans
Guacamole (homemade by Joshua)
Sauteed Peppers and Onions
Corn Tortillas
Olive Oil

Slice your onion's and peppers very thin and saute in olive oil.  Patience while caramelizing onions and peppers is key - let them work while you begin to prepare everything else.

In a sauce pan warm your Chicken in a bit of Chicken stock and add your spices.  This can be simmering on low while preparing the rest of your toppings.

I prefer Kidney Beans rinsed and drained and at room temp - just as a normal  topping.  Prepare them whichever way you prefer.

While Joshua is making his yummy Guacamole I fry the shells - In a shallow pan. I add a little olive oil (3-4 T) and quickly cook the shells on a medium high heat.  They are still soft and can be easily rolled up this way.  If you prefer a Tostada - cook away but be prepared that it will take you much longer.

Once the toppings are out and prepared, and Shells are done, Just assembly line it - everyone builds their own and we make our way to the table.  This is also a great meal for entertaining because everyone can make their food to their liking and it's easy to love.
You can add cheese and lettuce to this if you prefer.  Like I say all the time - get creative and do your thing Honey!

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