Tonight I was feeling a little creative so I fired up the oven and got to work. I decided on boneless, skinless chicken thighs covered in Chile Lime Pork Skins, Mexican rice, and brussel sprouts with mushrooms and turkey bacon. Here is how it all went down:
I fired up the oven to 375 degrees and began food prep while it preheated. Then, I sliced up half a pack of turkey bacon and mushrooms and put them in the pan with a splash of olive oil and seasoned with salt and pepper. I cooked them down to a crispy bacon and tender mushroom texture.
After they were cooked I removed them and placed in a bowl to be added later. I put the brussel spouts in the same pan with water and boiled for a bit.
While the spouts where boiling, I took my bag of pork skins and put them in a gallon sized Ziploc and crushed them up to small bits (like bread crumbs). I cut the fat off the chicken and bathed them in a egg/milk mixture seasoned with salt, pepper, and chipotle Tabasco. After their refreshing bath, they went in the pork skin bag for a few violent shakes and onto the baking pan and into the oven for 30 min.
I took my sprouts out of the water and cooked on med/low for another 15 minutes. While this was cooking I started my Mexican rice and let it work itself. Easy peasy!
After 15 min of the chicken cooking, I removed my sprout mix from the pan and added to the chicken pan and flipped the chicken.
When the timer beeped, I checked to make sure all was cooked and tender, and then…..oh boy! It was game time! Plated the meal, snapshot, then dove in…. head first!!
I hope you found this recipe fun, enjoyable, and tasty. As with any recipe, make it your own, enjoy the experience of cooking with your partner, your love, and sip a glass of vino as you go! Other options instead of pork skins are hot fries, other crunchy foods (cereals, etc), and Panko bread crumbs are always a hit!
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