The benefits of freshly prepared foods are widely known, but the kitchen can be a daunting place for many teens. As part of a community effort to educate young people about healthy eating, trained chefs in Omaha, Neb., are showing young people from low-income neighborhoods how to navigate through the kitchen and learn how to make nutritious meals on a budget.
If you’re interested, here’s the recipe featured in the video:
Shredded Chicken Tacos
2 chicken thighs and legs
2 tablespoons vegetable oil
½ yellow onion
2 garlic cloves
½ can fire-roasted tomatoes
¼ cup heavy cream
2 tablespoons chipotles in adobo, minced
1 lime, zest and juice
- Preheat oven to 350F.
- Thinly slice the yellow onion and mince garlic.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a sauté pan, heat half the oil over medium high heat. Brown chicken on both sides, about 3 to 4 minutes, and transfer to a half hotel pan or baking dish.
- Reduce heat to medium and add remaining oil. Add onion and cook, stirring constantly until brown, or about 5 minutes. Add garlic and cook 1 minute.
- Add tomato and chipotle and cook for 2 minutes.
- Carefully pour tomato mixture into the pan with the chicken.
- Cover pan with foil and place in the preheated oven. Cook for 15-20 minutes or until the chicken reaches an internal temperature of 165F.
- Remove chicken and place in a bowl. Cover with foil to keep warm. Pour cooking liquid and heavy cream into a blender and puree on high until smooth
- Shred chicken and mix with sauce. Season with lime zest and juice.
- Serve with warm tortillas and pico de gallo.
Pico de Gallo
Yield: 1 cup
½ Jalapeño pepper
¼ Yellow onion
¼ cup Cilantro, chopped
1 Teaspoon Sugar
Salt and pepper to taste
- Dice tomatoes and place in medium bowl.
- Mince jalapenos and combine with tomatoes.
- Mince cilantro and mix with tomatoes.
- Season with sugar and salt and pepper.
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A version of this news article first appeared in the On Air: A Video Blog blog.