Taco Corona Chicken

by Christa Upton
(South Dakota)

Recipe 24 in the Solar Hot Pot

Taco Corona Chicken

1:00 pm—2 T. olive oil: put in Hot Pot, cover, set up facing the sun, set timer for 20 minutes.

Then prep:

3/4 of an onion (chop finely)
2 cloves of garlic (smash and mince)

1:20 pm—onion & garlic: add to Hot Pot, stir into oil, cover, set timer for 40 minutes.

Then prep:

1 can (13 oz.) chicken, NOT drained (or cook and debone your own chicken & use a little of the broth)
1 can (15 oz.) black beans (DRAINED)
1 T. chili powder (sprinkle over chicken)
1 T. cumin (sprinkle over chicken)
1/4 t. cayenne or more (sprinkle over chicken)

2:00 pm—put all into Pot, quickly stir, put baking rack (to hold up thermometer) and thermometer in. Cover, adjust to sun, set timer for 60 minutes.

3:00 pm—adjust to sun.

4:00 pm—check temperature (should be up to 150 degrees Fahrenheit for food safety. If not, bring up to temp with higher heat.) If above 150, can “coast” until suppertime (don’t leave longer than 2 hours below 150).

Serve in taco shells or over tortilla chips, with lettuce, tomato, cheese, sour cream, avocado, etc.

YUM!