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Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
UNITED STATES

Category:
CHICKEN

Recipe name:0000000045
CRISPY CHICKEN SKIN TACOS WITH HABANERO SALSA

Picture:
crispychickenskintacoswithhabanerosalsa.jpg



Ingredients:
- Skin from a whole chicken or 5 chicken breasts or leg/thighs*
- Salt
- 1-2 habanero chiles, seeds removed and chopped
- 4 green onions, white and light green parts only
- 1/4 cup chopped cilantro
- 2 Roma or other plum tomatoes, seeded and chopped
- 3 Tbsp lemon juice
- 1/4 small head of iceberg lettuce, thinly sliced, sprinkled with cider vinegar and salt
- 1 avocado, seeded, peeled, and chopped
- More chopped cilantro and green onion for garnish
- 4 or more corn or flour tortillas (use corn tortillas if cooking gluten-free)

Yields / Serves:
4

Preparation time (min):
35

Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:
Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat. Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over. Once you have turned the chicken skins over, salt them.

While the skins are cooking, put the habaneros, green onions, cilantro, tomatoes, and lemon juice into a food processor. Add a pinch of salt. Pulse a few times to combine. Set aside in a small bowl.

When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat. Then place them on a cutting board and cut them into strips.

Pour off all but a thin sheen of chicken fat from the pan (do not discard down a drain or you may clog your drain). Heat the tortillas in the pan over medium-high heat, turning now and then, until they air pockets develop and the tortillas soften.

Assemble the tacos. Place lettuce, chopped avocado, crispy chicken skin, habanero salsa, and more cilantro or green onion on the heated tortillas. Fold and eat.