Hawaiian Pulled Chicken~Slow Cooker Recipe

Love breaking out the slow cooker for a no fuss meal on a busy day. This is my version of Hawaiian Pulled Chicken. The recipe would work well with pork as well. I opted for chicken thighs because I think they are moist and have more flavor. Besides a hearty sandwich using ciabatta rolls, I also served it over rice one day and over a fresh green salad for a lighter meal. Whichever way you choose to serve it, this is one of those recipes that improves with flavor as the days go. Great for a freezer meal!

 

Hawaiian Pulled Chicken~Slow Cooker Recipe

Hawaiian Pulled Chicken

Ingredients

Mix and Set Aside
1 full cup fresh pineapple, diced
3 tablespoons fresh ginger, minced
3 tablespoons fresh garlic, minced
5 green onions, sliced
2 serrano peppers, minced
1 tablespoon red chile pepper flakes
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup rice wine vinegar
4 tablespoons honey
2 to 3 tablespoons sriracha
2 tablespoons lime juice
* we like our foods spicy, adjust to your spice level

*For a mexican twist on this recipe, I would add 3 chipotles in adobo minced instead of the sriracha, 2 tablespoons of chile ancho powder and 1 tablespoon of annatto powder. Kind of like an Al Pastor flavor.

Hawaiian Pulled Chicken

You will also need
1/2 white onion, sliced
2 pounds boneless chicken thighs  or breast
1 1/2 cups chicken broth
2 tablespoons cornstarch
1/4 cup water

Hawaiian Pulled Chicken

Directions

1. In a bowl combine the first 12 ingredients. Stir well to combine and adjust the salt and acid levels to your taste. Set aside.

2. In the slow cooker, layer the sliced onions on the bottom. Add half of the chicken and spread out evenly. Pour in half of the pineapple mixture from the bowl over chicken. Add another layer of chicken and remaining pineapple mix. Pour the chicken broth over the top. Cover and cook on high for 4 hours or for 6 to 8 hours on low.

3. When ready, pull chicken from the slow cooker and pull apart using two forks. In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Whisk the slurry into the hot broth remaining in the crock pot. The sauce will thicken quickly. Add the chicken back in, turn heat to low setting and cook for another 10 minutes. Yields 6-8 servings for sandwiches.

Hawaiian Pulled Chicken

Hawaiian Pulled Chicken

 

Hawaiian Pulled Chicken

 

Hawaiian Pulled Chicken

Papas con Huevo~ Mexican Brunch

The first thing I ever cooked as a newlywed 29 years ago was Papas con Huevo, a potato and egg scramble. It was probably one of the first things I learned to cook on my own as a teen. So, like clock work, every weekend when I would prepare  breakfast on the weekends, I would ask my husband what he would like for breakfast/brunch. His answer was always Papas con Huevo, lol! To this day, he still ask for that same dish. To keep the tradition of our weekend brunch, this was on the menu this morning. For today’s version, I added a little smoked ham that I had in the freezer as well. I always prepare extra for quick tacos the next day.

Papas con Huevo

 

Papas con Huevo

grapeseed oil or oil of your choice 

1 large russet potato, washed

1/3 to 1/2 cup white onion, diced

1/3 cup poblano or red bell pepper, diced

1  to 2 serrano or jalapeño, minced

3/4 cup cooked ham, diced

5 large eggs

salt and pepper to taste

Papas con Huevo

 

Directions

1. Decide how you want to cook your potato. When I am in a hurry, I wash the potato and pre-cook it in the microwave for 6 minutes, turning every 2 minutes.  Once it cools slightly, cut it into equal size pieces (chunks).

2. Preheat a 1 1/2 tablespoons of oil to medium heat. Add potatoes and spread out evenly in the pan. Cover the pan and cook for 5 to 6 minutes. Turn the potatoes as needed until golden and somewhat crispy. Season them lightly with salt and pepper as they brown.

3. Remove cover, add the onions, chile pepper and other peppers if using and cook for a few more minutes. Add ham and again cook for a few minutes to brown the ham. Whisk the eggs in a separate bowl and pour into the skillet. Reduce heat slightly, add a pinch of salt and pepper and slowly stir with with spatula until eggs are set and cooked through. Serve right away.   Garnish with salsa, queso fresco and avocado. Yields 4 servings.

Papas con Huevo

Try adding in some diced tomatoes and crumbled queso cotija.

 

Salsa de Molcajete

Once in while you have to leave the blender and food processor on the counter and just get your hands dirty! Lol! Well, dirty in a good way. Preparing salsa in a Mexican molcajete is a process. It really is not something that you can rush through. Don’t get me wrong, I can’t do without my blender or processor, but on special days I bring out the molcajete. And maybe this was not a special meal, but just to experience the process on how the salsa comes together is worth it to me. It has it’s unique flavor that only the molcajete can give. One thing for sure is that your molcajete must be polished and seasoned before you use it. There are some great insructional videos on YouTube on how to do this. And always opt for a larger molcajete if you are thinking of purchasing one. In honor of Earth Day today, I wanted to share this process with you. Bring on the homemade chips! Happy Earth Day! 

 

Salsa de Molcajete

Salsa de Molcajete

Salsa de Molcajete

6 to 8 chile serrano, stems removed
3 to 5 cloves garlic
1 medium white onion, quartered
7 or 8 roma tomatoes
1 poblano
1 chile chilaca (Anaheim Pepper)
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
1 teaspoon, more or less of dried chile piquin
Juice of 2 key limes
Salt to taste

Salsa de Molcajete

 

Directions

1. First thing you want to do is decide how you will cook your ingredients. I chose to roast and char mine in an outdoor charcoal grill. You could char on the stovetop in a pan or under the broiler.

2. Once the ingredients are cooked, you must prep them. Preparing salsa de molcajete is a process. Not one you can rush, unless you have years of practice and a big molcajete, lol!! Remove stems, skins and seeds from larger peppers. If you choose to, you can remove seeds from smaller peppers as well, it’s up to you. Roughly chop the peppers, onions and tomatoes and keep them separate. This will make it easier to process them in the molcajete.

3. Start with the smaller ingredients, like the garlic and serranos. Add a little bit of kosher salt. Using the wider bottom of the tejolote or pestle, push the ingredients against the walls of the molcajete and grind down into the center. This will help break them down. Next, the spices with the larger peppers, add the lime juice. Then process the onions and tomatoes. As you grind them down, transfer them to a bowl.   Taste for salt. Place enough salsa to fill molcajete, reserve the rest. Yields about one quart of salsa. Serve with your favorite Mexican meal. 

Start with the hot peppers, garlic and a little salt.
Start with the hot peppers, garlic and a little salt. The serranos ranged from green to bright red, hot!!
As you process the ingredients, transfer them to a bowl.
As you process the ingredients, transfer them to a bowl.
Adding spices and extra hot peppers is optional, but it adds great flavor!
Adding spices and extra hot peppers is optional, but it adds great flavor!
The dried chile piquin really adds a special touch to the salsa.
The dried chile piquin really adds a special touch to the salsa.
I should have chopped the onions smaller, so it took some work to grind them down.
I should have chopped the onions smaller, so it took some work to grind them down.
Kitchen therapy....
Kitchen therapy….
You could seed and peel the tomatoes after cooking them. It does make it easier to process.
You could seed and peel the tomatoes after cooking them. It does make it easier to process.

*I was in such a hurry to finish the salsa, I forgot to get a picture of the tomatoes after I ground them down, lol!!

Bring on the chips!!!!!
Bring on the chips!!!!!
Going to my happy chips n salsa place, ha, ha, ha!!
Going to my happy chips n salsa place, ha, ha, ha!!