If you are in charge of the cooking and like to keep a staple of certain foods on hand just to grab and go, we think this is a great “ready-when-you-are” kind of dish. Charge-Up Chicken helps you stay on top of all of those hungry people that always seem to find you! Plump, juicy chicken is marinated with a spiced-up, versatile sauce, cooked until tender, and cut into pieces to use in a variety of dishes. Whether this chicken gets piled onto a tortilla, a rice bowl, a salad, or into a casserole, your family will love the ease of Charged-Up Chicken and how it fits into your busy meal schedule. This one will help you take charge of your fast-paced life and have you out the door in no time!
Ingredients
- 1/2 medium red onion, coarsely chopped
- 3 cloves garlic
- 2 tablespoons adobo sauce
- 2 tablespoons ancho chili powder
- 4 tablespoons olive oil or rice bran oil, divided
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- water, to taste
- 4 pounds chicken breasts, boneless and skinless
Directions
Step 1 –In a food processor or a blender, add the red onions, the garlic, the adobo sauce, the ancho chili powder, 2 tablespoons of the olive oil, the cumin, the dried oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and process until smooth.
Step 2 –Transfer the marinade mixture to a glass measuring cup.
Step 3 –Add enough of the water to the marinade mixture until it totals 1 cup in volume, then gently stir to combine.
Step 4 –In a freezer-safe plastic bag, add the chicken breasts and the marinade mixture.
Step 5 –Close the bag and massage until the chicken breasts are evenly coated.
Step 6 –Transfer the bag to a large platter or bowl, then to the refrigerator to marinate for at least 30 minutes and up to overnight.
Step 7 –In a large skillet over medium-high heat, add the remaining olive oil until shimmering.
Step 8 –Add the marinated chicken breasts to the heated olive oil and cook, while turning occasionally, until the chicken breasts are cooked through, reaching an internal temperature of 165 degrees F, about 10-14 minutes. You may have to cook the chicken in batches.
Step 9 –On a cutting board, transfer the cooked chicken breasts and tent them with aluminum foil to keep warm, letting them rest for about 10 minutes.
Step 10 –With a sharp knife, chop the cooked chicken into small pieces, then season with the extra salt and the extra black pepper.
Step 11 –Serve.
