It’s because lately? My mutually beneficial relationship with chicken has been, suffice to say… ROCKY. Like, really rocky.
It’s been a downright mess.
I occasionally pride myself on being able to throw together fairly creative, delicious and most importantly – different! – meals including chicken, which is something that someone must do when they live with another soul who consumes thousands of pounds of it per year. Survival of the fittest, my friends.
But in the last three months, I’ve had like twenty chicken fails. We just could not get it together. I’ve literally been roasting two chickens a week in order to overlook the other complete disasters. And I’m the bonehead who roasts a chicken when it’s 95 degrees outside. So smart.
Alright, I’ve also literally been roasting two chickens a week because I’m addicted to the crispy skin. It’s like a race to the finish to see who can consume it first. Can’t stop won’t stop. But whatever.
Some of these fails were huge, as in they didn’t turn out at all and I just stared at my brain in my head asking WHAT WERE YOU THINKING? Some where tasty but ugly, in which I considered sharing in a post titled “hideous chicken dishes that still taste okay.” Others didn’t live up to my standards, but were scarfed by that guy I live with… and I pondered a “chicken dishes I hated that you may love” blog and then realized that no thorough criticism can come from a man who claims he’s about to die from starvation.
Short story long, I’ve barely been able to make a new chicken dish to save my sad little life.
Buuuuut now that I’ve whined for 43 seconds of your morning, it’s apparent that this issue resolved itself in the form of tostadas. With blueberries! Does that sound weird? It shouldn’t. It’s freaking incredible. It totally hits the spot, especially if you enjoy the sweet and the salty, the spicy and the fresh, and the chewy and the crunchy . Plus, it goes fabulous with beer AND tequila, which is basically a requirement of anything I put in my mouth in the summertime.
Yeah I said it.
Sweet + Spicy Glazed Chicken, Corn + Avocado Tostadas
4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil + 1/4 cup more for tortillas
8 small corn tortillas
1/2 cup honey
1/2 cup rice vinegar
2 tablespoons barbecue sauce
1 1/2 tablespoons soy sauce
3 garlic cloves, minced or pressed
1/2 teaspoon red pepper flakes
2/3 cup cooked sweet corn
1 avocado, cut into cubes
Cut chicken into cubes and toss with salt and pepper. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add chicken and cook until golden on all sides, about 10-12 minutes. In a bowl, mix together vinegar, honey, barbecue sauce, soy sauce, garlic and red pepper flakes. Set aside.
I usually fry the tortillas while the chicken is cooking. I use a small skillet (just slightly larger than the tortillas), add about 1-2 tablespoons of oil at a time over medium-high heat, then add each tortilla, cook for 15-20 seconds on each side and drain on paper towels. I’ve also brushed the tortillas with oil before and added them to a nonstick skillet without additional oil, but they aren’t quite as crispy or authentic as these.
Remove chicken from the skillet and place on a plate, keeping the heat on. Add sauce to the skillet, whisking well. Let it cook and bubble for 5-6 minutes, whisking occasionally, until it slightly thickens and reduces by just a bit. Add the chicken back in the skillet and toss.
Assemble tostadas by placing chicken on the tortillas, then covering it with a few spoonfuls of corn, avocado, and blueberry salsa!
Blueberry Peach Salsa
1 cup fresh blueberries, chopped
1 ripe peach, chopped
1/2 red onion, finely chopped
1/2 jalapeno, seeded and chopped
3-4 tablespoons fresh cilantro, chopped
the juice of one lime
salt + pepper to taste
Combine all ingredients together in a bowl and mix. The longer it sits, the better it tastes! Keep refrigerated.
And now I’m putting blueberry salsa on EVERYTHING.