13 Jun Chicken Carnitas with Chef Christopher Turke

Double L Ranch Meats Chef Cuts Chicken Carnitas Rice Bowl with Chef Christopher Turke from JG Neil & Co.

INGREDIENTS:
• 4lb. Lowers Chicken Thigh Carnitas
• 2 cups Jasmine rice
• 3 cups Black beans
• 1 whole Red cabbage
• 1ea sliced Red onion
• 2 ea sliced Jalapeno
• 6 ea sliced Radish
• 4 ea diced Avocado
• 1 bunch Cilantro
• 1 ea Yellow bell pepper
• 1 bunch Green onion
• 1 ea White onion
• 2 ea Ripe tomato
• 2 cups apple cider vinegar
• 2 Tbs Sugar
• 4 Tbs Salt
• 1 cup crema/sour cream
• 1?4 cup Pumpkin seeds
• 1/Tbs Tajin
• 4 Tbs Queso Fresco cheese
• 2 sliced limes
• 1 1?2 cups Salsa Verde

DIRECTIONS

1. Make the jasmine rice per directions.
2. Rinse the black beans.
3. In a large pot add the sugar, salt, vinegar, and 1 cup of water and bring to a boil. Split the mixture into 2 containers, add the onions to one container and the jalapenos into the other container, and let sit for at least an hour submerged at room temperature then chill.
4. Warm the thighs in the Salsa Verde then dice or pull the chicken into bite-size pieces reserve the salsa.
5. Dice the tomato, white onion, and little cilantro leaves mix to make the Pico de Gallo.
6. Shave the cabbage and radishes.
7. Thinly slice the bell pepper and green onion.
8. Puree the sour cream cilantro stems and all the lime juice until completely smooth put in a squirt bottle.

PRESENTATION

1. In a large entree bowl add a layer of warm rice, then arrange in a circle the red
   onions, cabbage, black beans tossed in Tajin, jalapenos, green onions, and sliced yellow bell
   peppers.
2. Put a large spoonful of Pico de Gallo in the middle of the bowl, then top with the pepinos
   and a nice drizzle of the cilantro crème.