It goes without saying that leftovers can get stale and boring. In our show Freshedovers, cooking expert Aida Mollenkamp demonstrates how to give your leftovers a much-needed makeover, starting with shredded roast chicken. Earlier she showed us how to transform chicken into a Jamaican jerk chicken salad, and now she takes shredded rotisserie chicken for a totally different kind of spin: as the filling for Filipino-inspired tacos.
In this episode, Aida creates a garlic, ginger, and pineapple sisig — a Filipino sour marinade — to inject flavor into shredded rotisserie chicken. The result? A make-ahead, spicy-sweet taco filling that's unlike one you've ever had before. Keep watching to find out how to give your chicken a Freshedover, and then get the recipe.
- For the sisig:
2 tablespoons canola, grapeseed, or peanut oil
1 small yellow onion (about 1 cup), minced
3 red, orange, or yellow bell peppers, minced (about 3 1/2 cups)
3 tablespoons (about 6 cloves) garlic, finely chopped
1 tablespoon ginger, minced
3/4 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1/2 cup 100 percent pure pineapple juice
1/2 cup freshly squeezed lemon juice
1/4 cup red-wine vinegar
1/4 cup low-sodium soy sauce
4 cups roasted or rotisserie chicken (from about 1 chicken), shredded
- For the tacos:
10 (6-inch) flour tortillas, for serving
Crema or sour cream, for serving
Chile-garlic sauce, for serving
Cilantro, for serving
- Make the sisig: Heat oil in a large nonstick pan over high heat. When it shimmers, add onion and peppers, and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, paprika, black pepper, and cook until fragrant, another 2 minutes.
- Add the pineapple juice, lemon juice, vinegar, and soy sauce, and cook until liquid reduced by half, about 8 minutes. Stir in the chicken, and cook until heated through and the sauce is mostly reduced but still coats the bottom of the pan and the chicken, about 3 more minutes.
- Serve the tacos: Serve on warmed tortillas, topped, as desired, with crema, chili-garlic sauce, and cilantro.
Makes: About 3 to 4 servings, or 8 to 10 tacos.
- Poultry, Main Dishes
- Other Asian