Spicy Beer Poached Pulled Chicken Tacos & Crispy Baked Veggies!

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We’ll start with dinner’s side, crispy un-fried “fries”.

I am not a huge fan of potato chips. I’m really not, can’t remember the last time I bought a bag, and will take a scoop of dressing-free coleslaw over them any day (I don’t like creamy coleslaw, either). I do occasionally like fries, though, especially sweet potato fries. Actually frying the perfect fries, though, is a multi-step process and a messy pain in the ass. Oh, and they’re SUPER unhealthy. Luckily, veggies can be easily manipulated to become something else.

Baked Veggie Fries

Carrots, zucchini, parsnips cut into wedged sticks. Figure 1-2 vegetables per person.

2 TBSP olive oil

2 tsp kosher salt

2 tsp black pepper

1/4 cup panko bread crumbs

2 tsp garlic powder

2 tsp red pepper flakes, optional

sprinkling of dried parsly

I took carrots, zucchini, and parsnips, but you can seriously do this with any fruit or veg. Halved Roma tomatoes would be bad ass done the same way. But I was searching for a fried sweet potato alternative. I cut the root veggies and the zucchini into somewhat evenly sized wedged sticks, equaling what was probably 4-5 cups of “fries”. It’s hard to measure sticks in bowl form. I used 1 zucchini, 2 large carrots, and 1 parsnip, and it was more than enough for 3 people.

Preheat the oven to 450 and spray a cookie sheet with Pam (or whatever cooking spray ya got). Toss the “fries” in olive oil and then toss them in the panko. The panko isn’t meant to completely coat the veggies; it’s just meant to make up for a little bit of the crunch missed from deep fried anything. Spread the sticks out on the cookie sheet and sprinkle evenly with salt, pepper, garlic powder, and red pepper flakes if going for spicy fries. Roast at 450 for 20-25 minutes. The baked carrots are exactly like fried sweet potato. You know how people say Coke Zero tastes just like regular Coke, when, in fact, it tastes gross, plasticy, diety? Well, these actually taste JUST like sweet potato fries! You’ll be searching for ranch or honey mustard to dip them into. And they’re baked and delicious and a little crispy, too. I’m not going to say they’re “healthy” because I’m at a point where I feel like just eating at all is unhealthy (fat complex, leave it be), but they are a great alternative when you’re craving something that is truly not great for your system.

Entree Time…

The chicken was a no-brainer dinner – I wanted flavorful, moist chicken tacos! Poaching is a great way to keep chicken breast tender and juicy, but visually it ain’t pretty. Everything looks delicious when it’s in a taco, though! So, I went for it, and it’s something I’m going to add to my usual weeknight dinner line up. This recipe is more than enough for two people.

Spicy Beer Poached Chicken Tacos

6 oz. boneless chicken breast or tenderloins

1 bottle beer (I used a brown ale)

2 TBSP Franks Hot Wing Sauce

3 large garlic cloves, minced

2 tsp chili oil or red pepper flakes, optional

1 tsp kosher salt

2 TBSP brown sugar

1/4 cup orange or grapefruit juice

Dump everything, but the brown sugar and OJ into a saucepan together, stir, and bring to a simmer. You want the chicken to be mostly covered with liquid, so use a smaller sauce pan with tall sides. Once simmering, poach the chicken for about 10-15 minutes, or until cooked through. Remove the chicken breast with a slotted spoon and let rest five minutes. While the chicken is resting, add the brown sugar and orange juice to the poaching liquid in the sauce pan and bring to a boil, reducing the liquid by 1/3 to 1/2. You can add the orange juice right at the beginning, but adding it at the end and then reducing keeps its flavor bright. “Pull” the chicken apart using 2 forks, go with the grain, making it a very easy process. Once the liquid has reduced, turn off the heat and return the now pulled chicken to the sauce. Let the chicken absorb the liquid for about 5 minutes or so before making into tacos.

I topped my tacos with a little spring mix, diced tomatoes and onion, freshly cracked black pepper, and a squeeze of lime. A little sour cream  goes perfect to quell the sweet heat as well. Served with the veggie fries this was a filling dinner on the lighter side of the usual American taco meal!

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