Hey Ya'll

I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!



Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

You can find me on Pinterest!!















Sunday, January 28, 2018

Cuban Boneless Chicken Thighs





























This meat was delicious!! I made soft shell tacos but you could make pizza, nachos or hard shell tacos. I also think this would make a great burrito bowl with rice, beans and guacamole!!


6 It has been testified somewhere, "What is man, that you are mindful of him, or the son of man, that you care for him? 
7 You made him for a little while lower than the angels; you have crowned him with glory and honor, 
8 putting everything in subjection under his feet." Now in putting everything in subjection to him, he left nothing outside his control. At present, we do not yet see everything in subjection to him. 
9 But we see him who for a little while was made lower than the angels, namely Jesus, crowned with glory and honor because of the suffering of death, so that by the grace of God he might taste death for everyone. - Hebrews 2:6-9



14 Since therefore the children share in flesh and blood, he himself likewise partook of the same things, that through death he might destroy the one who has the power of death, that is, the devil,
15 and deliver all those who through fear of death were subject to lifelong slavery. - Hebrews 2:14-15




1 pack Boneless chicken thighs, mine had 10 thighs

Marinade
1 mini can of pineapple juice
Juice of 1 lime
1 t apple cider vinegar
2 T Cuban rub, recipe this blog under rub tab

Marinate for several hours.
Reserve marinade.
Sauté thighs in Dutch oven and a little olive oil.
Add marinade to chicken. 
Bake in a Dutch Oven on 350 degrees preheated for 60 minutes.
Pull chicken with two forks and brown under broiler.
Serve on warm tortillas.

Toppings
Onions 
Radishes
Manchego/Cheddar Cheese combo
Sour cream 
Salsa

No comments:

Post a Comment