Chicken Chicharron with Diablo Chicken Salad

 Chicken skin chicharron with diablo chicken salad.  This dish obviously has room for refinement, which will be easy.  The hard part will be generating the chicken skin!

We don’t generate too much chicken skin.  So, when we did recently, I decided to use it.  This skin came from the Jujeh Kabab, we prepared, the other day.

To make the chicharron was incredibly easy to make.  I baked the skin on a foil lined sheet pan at 375°f, turning it occasionally,  until it was fully cooked and crispy all the way through.  When it came out of the oven, I seasoned it with salt.

The result?  Shatteringly crispy and light wisps of chicken skin!  Very light, slightly salty and very addictive.  By the way, the chicharron was a perfect crisp garnish for the kababs!

I was lucky and I managed to save the one chicharron pictured!  These truly live up to the statement: “Bet You Can’t Eat Just One! 

When I first tasted this chicharron, I immediately thought of topping it with chicken salad.  That idea led us to what you see.

The chicken for the Diablo chicken salad came from some charcoal grilled chicken made earlier in the week.  It did not require much to make the small amount of salad we needed for this dish.

The chicken was roughly chopped and mixed with a small amount of chopped pepperoncini pepper.  The salad was dressed with mayonnaise seasoned with pureed Louisiana PepperExchange Chipotle Pepper Purée.

Using the Louisiana Pepper Exchange Chipotle Pepper Purée worked perfectly.  It allowed me to create the exact level of diablo (spice/heat) I was looking for.

Refinements for this dish, to take it beyond a pile of tasty salad on a delightful chicharron, could include:

1.  Smaller, bite size pieces of chicharron.

2.  Less salad; so, it is not a mound!

3.  A cilantro pluché on top.

4.  A small amount of tobacco onions on top.




#LifeTimeLearning #LifeTimeTeaching #FamilyFood

I hope you have enjoyed this short write up.
As always, your comments or questions are welcome.

Until next time, Bon Appetit Y'all.
Leslie Bartosh

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