While visiting the Farmer’s Market at Scissortail Park, Oklahoma Gazette staff sampled the wares of several vendors to create a healthy and flavorful locally sourced lunch with a base of free-range chicken breasts from WH YardBirds. After selecting a robust Mexican spice mix from Nourished Roots Spice Co., sourcing some organic tomatoes, greens, and a ripe watermelon at Acadian Family Farms along with spicy peppers, onions, and garlic at A&H Urban Farms, the meal was almost complete. A heaping helping of Hank’s Salsa perfectly rounded out the dish while OKC Soda Co. came in clutch with their refreshing, naturally-flavored sodas.
[Editors note: this is a holdover recipe from last fall. Produce available at the Farmers Market at Scissortail Park changes throughout the season.]
1 1/2 pounds boneless, skinless chicken thighs, diced
2 sliced serrano peppers
1 sliced jalapeno
3 tablespoons spice mix (chili powder,
onion powder, cayenne powder, garlic
1 tablespoon canola oil
4 corn tortillas, warmed
1 tablespoon of butter
1. Dice chicken and season with seasoning mix.
2. Slice jalapeno and serrano peppers, diced onions, and chop cilantro.
3. Heat canola oil in a large skillet over medium-high heat. Add chicken to the skillet in a single layer. Halfway through, add serrano peppers. Saute until the chicken is golden brown and cooked through, reaching an internal temperature of 165 degrees Fahrenheit.
4. Serve in warm tortillas, top with fresh cilantro, jalapenos, onions, and salsa.