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Ingredients:
2 pounds chicken
1 cup vinegar
1 tsp. chili powder or cajun seasoning plus extra for seasoning
1/4 tsp. garlic powder or one crushed garlic clove
salt/pepper
frozen corn
boxed rice
corn or flour tortillas
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Right before you start the chicken, fix the rice according to directions. I like to use the microwave because it cooks by itself while I am cooking the chicken.
To prepare your chicken: rinse and pat dry, then sprinkle with chile powder, salt and pepper. In a shaker jar, mix 1 cup vinegar and 1 cup water. Add one tsp. chili powder or cajun seasoning, garlic, a dash of salt and pepper. Shake. You can also put this in a small bowl and use a brush. Place chicken on the grill or broiler. At this time wrap your tortillas in foil. Place on the grill off to the side, turning once or twice. They will heat in the foil. This only takes 5 minutes or so, depending on how hot the grill is.
To really keep the chicken moist you must baste every two or three minutes with the mixture and turn the chicken. It should only take about 15-20 minutes to cook if they are not too thick. Test with a knife to make sure the meat is cooked. Remove to plate.
When the rice is finished, place the corn into a microwave safe container and cook about 4 to 5 minutes.
Slice the chicken into strips and place on a plate. Prepare toppings that your family likes such as lettuce, tomato,salsa, sourcream, green onions and shredded cheese.
I place the above items and the side dishes on the table. Everyone can get creative and fix their tacos any way they choose! Sometimes the rice and corn end up right on a tortilla!
Recipe submitted by: Brenda Hyde
Seeds of Knowledge Brenda Hyde is a freelance writer and editor of Seeds of Knowledge.
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