Earlier this month, we did a special farm event with our friends at Green Gardens Community Farm. We had several people ask for the recipes, so here is one of them! And I won’t give you a novel before I tell you how to make it. Asian chicken tacos with cabbage slaw are quick and easy, and can be made ahead of time, and assembled later. The measurements are approximate, so don’t worry too much about getting it precise.
One whole pasture raised chicken
Salt and Pepper
One head of cabbage
1/4 cup thin sliced green onions
1/2 cup cilantro
1/4 cup rice wine vinegar
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
Set oven to 375F. Spatchcock the chicken. If you don’t know how to spatchcock, get yourself a pair of poultry shears, and watch a video. It’s super easy, and reduces the cook time of the chicken tremendously. Flatten the bird onto a sheet pan lined with aluminium foil. Season chicken on both sides with salt and pepper. Stick in pre-heated oven for 35-45 minutes, or until food thermometer reads 160F when stuck into breast meat. Once finished, set aside to cool slightly. After chicken has cooled enough to handle, pull the meat off the bone. Chop it into chunks less than 1 inch.
While waiting for the chicken to cook, prepare the slaw. Quarter and core head of cabbage. Slice the quarters into 1/8 inch ribbons. Combine in large bowl with onions and cilantro. In smaller bowl, whisk together rice wine vinegar, both oils, and soy sauce. Pour over the cabbage mix, toss together, and place in fridge until ready to serve.
To serve, throw some chicken and some slaw on a tortilla. It’s easy. I don’t think you need instructions for that. Serve it with a side of pea shoot salad (Recipe coming soon!)
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