Smoked Chicken Nachos
Serve with: Pure Black cold-brew
It is finally getting to the point when it is warmish when we wake up and still warmish when we fall asleep: Spring. This means we are breaking out the Pure Black and getting back to grilling. We started slow—literally—by smoking chicken (and also some sausage as an afterthought). Because the bird’s smoky lacquer is better in smaller bites, we pulled the meat and used it to make nachos and a makeshift “Mexican jambalaya” (to which we also added some of that smoked sausage).
For these quick dishes, you can also use plain grilled chicken—although smoking really does gave the bird a better taste relationship to the Pure Black.
Smoked Chicken Nachos
Serves: Funny thing is that the later at night you make this, the less it feeds.
Spread corn tortilla chips in a single even layer on a cookie sheet (don’t leave too many gaps). Dot with pulled meat from half a chicken, scatter with shredded Pepper Jack cheese (about 1-1/2 cups) and place in preheated 350 F oven until cheese melts and forms crispy edges. Remove from oven and drizzle with 1/2-cup excellent quality barbecue sauce mixed with 1 teaspoons brewed coffee.
Serves: Four or so
In a large saucepan or small stockpot, warm 2 Tbsp. olive oil and sauté 1 chopped yellow onion with 3 cloves garlic (sliced thin), 1 bay leaf, and a pinch each red chili flakes and dried thyme until the aromatics are transparent. Add 1cup white rice, stir to coat, and add 2 cups water, cooking according to package directions. When rice is tender, gently fold in a 15 ounce can drained and rinsed dark red kidney beans. Turn rice and beans out into serving bowl, top with pulled meat from half a chicken (and add sliced sausage if you have it), 1 cup pico de gallo, 1 diced avocado and a squeeze of lime juice.
We made two versions, one with smoked chicken and one with added smoked sausage.
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Thank you for all of tour wonderful choices of beautiful bean. I had recently tried your corsica blend and well … a had too dark. Most recently iv been on tuis kick with ethiopian yergecheffe and absolutely love it, so far my favorite coffee yet. Do you have anyb other coffees, from a “la colombe” standpoint that may be better? Just asking. Iv been on the huntbfor a while and kenya aa is so far next best. Bit would like your qualified expertise on the situation. Thank you ..ob btw I Use a french press and pour over only
We have a new Kenyan coming up soon. Corsica is really for drip. For French press or pour over you can try the Brazil – Moreninha Formosa: http://shop.lacolombe.com/collections/workshop/products/brazil-moreninha-formosa
We’re really excited about our Ethiopia – YirgZ, too: http://shop.lacolombe.com/products/ethiopia-yirgz