last night i made shredded chicken tacos. super easy.
simmered chicken thighs in water with: two bay leaves, salt, pepper, a red onion peeled and quartered, cumin and corriander. the original recipe i used said thirty minutes but i let it go an hour or longer—essentially simmering them as i cleaned the kitchen and sliced up peppers.
while the chicken cooked and cooled, i sliced up different peppers from the garden: banana, corno di torro and ancho. then i moved on to some salsa: heirloom tomatoes, lemon cucumbers, cilantro, lime, salt, pepper and one bulgarian carrot pepper (forgot the onions, whoops!).
sliced up some (purple) cabbage real thin.
threw together a simple arugula salad as well topped with lemon juice and olive oil, tossed with pine nuts and pumpkin seeds.
by the time folks arrived, the kitchen table was filled with small bowls of colorful vegetables and the chicken was ready to be shredded. with a knife, fork and little elbow grease, the chicken was ready for snacking.
tortilla+chicken+peppers+salsa+cabbage+sour cream+cheese=dinner! viola!