Pickle Chicken Strips

Adapted from https://theskinnyishdish.com/skillet-pickle-chicken/

• Dill pickle juice + enough water to cover the chicken
• 5 chicken breast cut into strips
• 10 tbsp white flour
• 1/2 tsp pepper
• 2 tsp kosher salt divided
• 1 tsp smoked paprika
• 2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 3 TBS vegetable oil divided

Brine the chicken in pickle juice and water for 8-10 hours.

Mix flour and spices (with only 1 tsp of salt) in a bowl and set aside.

Place chicken in a bag with 1 tsp salt and 1 tsp veggie oil. Rub the oil and salt into the chicken. Add the flour mixture to the bag and toss until coated.

Heat about 2 tsp of veggie oil at a time (this will take a few rounds, since you need to give the chicken space to cook) in a med. heat cast iron pan, and cook chicken for about 4 mins per side or until cooked through. Rest the chicken for a few minutes before serving. 

Elote (Mexican Street Corn) Salad or Esquites

• 5 corn cobs (4 cups corn)
• Lime juice
• Salt
• Pepper
• 1/4 cup lite mayo
• 1/2 FF Greek yogurt
• Chipotle seasoning
• Cumin
• Garlic
• Cilantro
• Cotija cheese
• 
  
• Red Onion
• Bell Pepper
• Green Onions
• Jalapeño

Grill or roast corn until corn looks toasted and is crackling on the grill. Salt and pepper to taste and sprinkle with lime juice. Cool the corn.

Chop any vegetables that you chose to add.

Mix mayo, yogurt, chipotle, garlic and cumin. Mix sauce, veggies, corn, cilantro, and cheese. Serve chilled.

Puerto Rican Pink Beans

Heat 
• 1 Tbs oil 

Add 
• 1 cube sofrito 

Add 
• 1 can pink bean 
• 1/2 can tomato sauce 
• 1 pkg Sazon 

Simmer 10-15 mins

Taste better the next day.

Sofrito

• 3-4 bell peppers 
• 3-4 onions 
• 1 head garlic 
• 1 bunch cilantro 
• 1 bunch culantro (or replace for an additional bunch of cilantro)

Add all of the ingredients into a blender and purée.

Freeze sofrito in ice cube trays.