As you may know, I am really working on losing a few extra pounds – ok – A LOT of extra pounds.
I have been seeking recipes using Asian inspired spices, which have incredible health benefits. While searching these out, I discovered a fellow blogger’s recipe for Sazon Goya (thank you from the SkinnyTaste.com). It is a type of seasoning salt found in Mexican markets.
I decided to play with it a bit and use turmeric for some Asian inspiration.
You are going to love this chicken recipe, which include healthy ingredients, but maintains a simplistic approach for a quick weeknight meal.
I promise this Asian-Mexican fusion chicken recipe will not disappoint.
Step One in My Asian-Mexican Fusion Chicken
Avocado is one of the best sources of monounsaturated fat and is considered a nutrient-rich fruit.
Make this Avocado Ranch Sauce in advance, so it can be chilling in the refrigerator, as it will be a condiment for the chicken recipe.
Make it several hours in advance, or, several days. It should last in the refrigerator for 5-7 days, stored in an air tight jar.
Avocado Ranch Sauce
This is a creamy alternative for fatty Ranch dressing. As a dip or condiment.
- 1 cup buttermilk
- 1 avocado, peeled, pitted and sliced
- 2 cloves garlic, minced
- 1 T lime juice
- 1/2 t table salt
- 1/2 t black pepper
- 1/2 t dried parsley
- 1 T White Vinegar
- 1 T Extra Virgin Olive Oil
Place all ingredients into a blender. Blend thoroughly. You make add a little extra buttermilk to adjust thickness.
Step Two: Make the rub for our chicken
Although very simple to make, this rub packs a flavor-filled punch. If you want to kick up the heat another notch, add a sprinkle of cayenne pepper.
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
- 1 Tablespoon turmeric
- 1 Tablespoon garlic powder
- 1 Tablespoon kosher salt
- 2 teaspoons ground oregano
- 1 teaspoon ground black pepper
Mix all spices up in a bowl, which is large enough for your chicken thighs.
Step Three: Apply Asian-influenced rub
I highly recommend making this recipe in a larger slow cooker. I used my wide, 6 1/2 quart slow cooker, as oppose to a taller, slender model. This way, your chicken thighs will be in a semi-flat layer and cook evenly.
I purchased (6) BONELESS, SKINLESS chicken thighs, which will be approximately 5-6 servings.
If you are cooking for just two, do not worry. This recipe reheats very well and can be served as leftovers, or over rice on another night.
Start by placing 1 (10 oz) can of Rotel, diced tomatoes & green chilies, in the slow cooker. No need to drain it.
Add one diced, sweet onion.
Then add 1/ 2 – 3/4 cup of low-sodium chicken broth. Make sure you have added enough to cover the bottom of the cooker.
Make sure to trim any excess skin off the chicken.
Take each chicken thigh and place it in your bowl of rub, skin side down. Press into rub to get a good coating of rub on each thigh – then place each thigh, rub side up, in the slow cooker.
Make sure chicken is not overlapping, if possible.
Any remaining rub can be sprinkled in the pot, around the chicken.
Place slow cooker on high for one hour. After the one hour, check and make sure all the rub has dissolved into the liquid. Gently stir if needed.
Recover and cook on LOW for 5-6 hours.
Step Four: serving
When the chicken is ready, you will have an incredible aroma emitting in the kitchen.
Remove the thighs from the slow cooker and using two forks, or meat shredding Bear Claws, like these
shred the chicken.
Meanwhile, pour the remaining mixture in a colander over a bowl, to remove the liquid from the mixture.
Place the mixture and the shredded chicken back into the warm slow cooker and mix. I used tongs.
You will also need your grated cabbage, in a bowl.
And I melted about 1/4 cup of Queso cheese dip in the microwave.
Assembling the tortillas…
As prepared above, each tortilla has the following:
Asian-Mexican Chicken Tortilla
So simple and very low-calorie.
- 6 Bonless, skinless chicken thighs
- 1 10 oz. Rotel - Dice Tomatoes & Green Chilies Variety
- 1 medium, sweet onion, diced
- 1/2 cup low-sodium chicken broth
- 1 cup shredded, raw green cabbage
- Asian Rub
- Avocado Ranch Sauce
- Warmed Tortillas
Prepare Avocado Ranch Sauce and chill.
Mix Asian Rub as indicated in blog post
Add Rotel to empty, large, oval slow-cooker
Add diced onion to slow cooker and mix with Rotel
Add 1/2 cup of low sodium chicken broth to slow cooker.
Trim excess skin off chicken thighs
One at a time, place chicken thighs, skin side down in rub and press, to adhere rub to side of chicken. Then place each thigh, in a single layer in slow cooker, on top of Rotel mixture.
Sprinkle any leftover rub, around the chicken, in the slow cooker.
Cover and cook on high for one hour.
After one hour, confirm rub has dissolved in liquid. If not, gently stir until all rub is submerged. Continue to cook on LOW for 5 hours.
After 5 hours, remove thighs from crock pot. Using two forks, or Bear Claws, shred chicken. Also, drain Rotel mixture in a colander, removing the majority of liquid. After liquid has drained off, place back in slow cooker, with shredded chicken and mix.
Microwave flour tortillas in damp paper towel layers for 45 seconds.
Assemble tortillas; Avocado ranch dressing, chicken mixture, cabbage, queso dip. Enjoy.