@Indymisanthrope ,
If you have black beans I really enjoy this recipe. I need to make it again myself soon.
Jalapeño Roast Chicken Tacos
Increditents:
Jalapeño Roast Chicken
- 1 pound butternut squash, peeled, seeded, and split into 1-inch pieces
- 6 tablespoons coconut oil, divided
- Freshly ground black pepper
- 1/2 cup thinly sliced freshed jalapeños
- 1 5-pound whole chicken, giblets removed
- 3 garlic cloves, peeled
- 1/4 cup fresh oregano
- 1/4 cup flat leaf parsley
- 1 line, sliced into rounds
Healthy Refried Beans
- 2 cups black beans, soaked overnight
- 1 yellow union, cut in half (one half for cooking liquid and other half chopped)
- 3 garlic closes, unpeeled
- Salt, to taste
- 2 tablespoons olive oil, divided
- 1 jalapeño, stemmed, seeded, deveined, finely chopped
Garnish for Serving
- Corn tortillas
- Salsa
- Sliced avocados
- Sliced radishes
- Chopped onion
- Minced cilantro
- Pickled jalapeños
- Lime wedges
For the Jalapeño Roast Chicken:
Place racks in upper and lower thirds of oven; preheat to 47ºF. Arrange squash in a heavy cast iron skillet just large enough to fit them all in a single crowded layer and dot 2 tablespoons of coconut oil. Season with salt and freshly ground black pepper and toss to coat. Set aside.
Carefully place jalapeños under skin of chicken. Stuff chicken cavity with garlic, oregano, parsley, lime and remaining coconut oil. Season heavily with salt and freshly ground black pepper. Please stuff chicken, breast side up, directly on top of squash.
Roast chicken and squash, rotating pan halfway through cooking process, until a thermometer inserted into the thickest part of the chicken thigh registers 165ºF, about 1 hour and 20 minutes.
Let rest 10 minutes before carving or shredding.
Shred for tacos, discarding bones and skin.
For the Refried Beans:
Place beans, 1/2 onion, garlic and 8 cups of water into a large heavy pot. Bring mixture to a boil, reduce heat, cover and simmer for 3 1/2 hours or until beans are soft. Make sure to add more water as needed.
Season beans to taste with salt and drizzle with 1 tablespoon olive oil, stirring well to combine.
Chop other half of onion.
Preheat remaining olive oil in a large heavy skillet over medium heat. Add chopped onion and jalapeño, and saute until onions are translucent, about 5 minutes. Gradually add the cooked beans and cooking water as necessary and use a bean or potato masher to gently mash them, lowering the heat if necessary to prevent scorching. Using a spatula or flat wooden spoon, continue stirring and scraping the sides of the skillet until the beans dry out slightly and have cooked down to a paste. The beans should be moist and shiny.
To assemble:
Server the shredded Jalapeño Roast Chicken with warm tortillas, salsa, sliced avocado, sliced radishes, chopped onion, minced cilantro, pickled jalapeños, lime wedges and Refried Beans.
When I last made this I doubled up on the jalapeños in the refried beans. This is recipe makes the best refried beans I have ever had.
www.needlesandgrooves.com
