I use pre-made rotisserie chicken sometimes. (Don’t shudder.) Not that it’s so much work to roast a fresh chicken, but it’s the requirement to thaw the chicken the night before, which I usually have frozen, and the baking time of an hour and a half that keeps me and chicken apart more often than I’d like. Picking up a pre-cooked bird and having dinner on the table within 30 minutes on an unprepared evening is a saving grace when needed.
Plus, it’s protein, tons of flavor and spices, super good fats, and greens. For an emergency meal, it’s a healthy, satisfying fix.
This could be served in tortillas, of course. But I challenge you to think of this tip and follow it whenever possible: Replace your grains with greens. This isn’t practical all the time and sometimes a muffin just needs to be a muffin. But here, what’s lost and gained replacing the tortilla with spinach? Eat your greens! You won’t miss the bland and unwholesome filling holder. It’s all about the spicy chicken here.
Coconut Lime Pulled Chicken
Adapted from The Seattle Times
3-pound cooked rotisserie chicken
1 cup coconut milk
1 Tbs coconut oil
4 cloves garlic, minced
1 onion, diced
1/2 teaspoon cumin
Zest and juice of 2 limes
2 tsp sriracha or other hot sauce
1 tsp salt
1/2 tsp fresh ground black pepper
1 bunch fresh cilantro, chopped, about 1 cup, divided
sliced avocado or guacamole
1 small tomato, diced
Start by removing all the meat from the chicken. Discard the skin, bones, and unpleasant bits to make broth later. Use a fork to pull any larger chunks of chicken into bite-size pieces.
In a medium saucepan over medium heat, melt the coconut oil and add the onion and garlic. Saute until the onion is translucent, about 6-8 minutes. Add the chicken, coconut milk, cumin, salt, pepper, lime zest and juice, and hot sauce. Simmer until heated through and thick.
Remove from the heat and stir in most of the cilantro. Reserve some for the finish. Eat in a big bowl as is or serve on top of spinach with guacamole, tomato, and the last bit of cilantro.