Dry Rub Chicken Tacos
I love that the weather is getting a bit cooler now – almost cold – my runs are far more enjoyable, and I love sweaters and boots more than I probably should. This past weekend I finally got around to cooking on Sunday – it usually doesn’t take me that long! Mike was sleeping in after our night out on Saturday and he got out of bed, because the smell of this chicken had made it upstairs and he was dying to know what I was making. I told him to go back to bed for another 40 minutes, which he didn’t argue with me over. I whipped these up, snapped a few pictures and called him down!
These aren’t just any old tacos – they are Bobby Flay tacos. Which means they have guacamole, and poblano peppers and coleslaw on them. You guys know this, but my love for Bobby Flay runs deep. To the point where when my mom invited him and his wife to my wedding (and they actually RSVP’d) we spent the whole month dreaming about what we would do if he actually showed up, as if he has nothing better to do right!?
So. Stinking. Good.
Dry Rub Chicken Tacos
Yield: 4-6 servings
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Ingredients for the Chicken:
3 large poblano peppers
2 tablespoons chili powder
2 teaspoons chipotle powder, optional
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts
Ingredients for the coleslaw:
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
1 bag of coleslaw mix
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal
Ingredients for the guacamole:
*This piece is all my own
3 ripe avocados
1/2 red onion
1 handful of cilantro, minced
2 cloves of garlic, pressed/minced
Salt and pepper to taste
1 lime wedge
Chicken Directions: Preheat your oven to 350 and measure out all of your spices, and place in a bowl - mix together with a fork. Rub the spice mixture over each chicken breast, making sure to coat both sides. Place on a baking sheet lined with parchment paper.
Bake for 30-35 minutes. While that is in the oven slice the poblano peppers thin and toss with olive oil, salt and pepper. Fry in a frying pan for about 10 minutes, or until they are just soft and a little charred around the edges.
Coleslaw Directions: Whisk together all ingredients and place in the fridge for about 20 minutes.
Scoop the inside of the avocados into a bowl, and mash with a fork. Mince the tomato, jalapenos, and red onion and add to the bowl with the garlic. Mince the cilantro and add it to the bowl. Mix together with the avocados further mashing them. Add salt and pepper to taste and lime juice.
Bring it all together -
Pull the chicken out of the oven, and slice it. Build your tacos on flour tortillas - coleslaw, chicken, poblanos and guac. I topped mine with additional cilantro.
Bobby Flay's Chicken and Coleslaw