Peanut Powered Recipes

Taco with Spicy Chicken, Peanuts and Grilled Pineapple

  • 3 ea. chicken breast
  • 3 cup chicken stock
  • 1/2 cup peanut salsa
  • 1/2 tsp. cumin
  • 12 ea. fresh corn tortillas
  • 1/2 cup queso fresco
  • cilantro, fresh
  • 1/2 cup peanut salsa
  • 4 oz. pineapple, peeled and sliced
  • 2 oz. peanuts, toasted

Bring chicken stock to a simmer add 1/2 cup of the peanut salsa and the chicken breasts.

Simmer for 20 minutes or until breasts are well done but juicy, keep in broth at room temperature, then shred the meat into strips and place them in the broth. You can add some cilantro and cumin at this point.

Grill or brown the slice of pineapple quickly and chop it up in small pieces.

Crumble the queso fresco and place in a bowl.

Cut the cilantro fine and place in a bowl.

Place the rest of the peanut salsa in a bowl.

Heat up the fresh tortillas.

To make the taco, add some peanut salsa inside your taco, then and lots of chicken, cilantro and cheese. Sprinkle with some of the roasted peanuts.
Have fun!

Yield: 4 Portions

Recipe Courtesy of the Culinary Institute of America