DeMarko Coleman and Teresa Wright connect over a bagel sandwich. Photos by Keith Borgmeyer The unlikely friendship between DeMarko Coleman and Teresa Wright started...
Hey, there! Remember me, the person who is allergic to everything? Well today I am coming to you with a superb and spicy dinner delight! Don’t fret if you don’t like your food ulcer-inducing hot like I do; we have the perfect version for you too! Either way, you will end up with a flavor cascade from your taste buds to your brain that will say “nailed it!” The best part? It is all gluten- and dairy-free.
This was one of the first foods I made in college in the rickety dorm kitchen. I wasn’t sure what to make, so I thought chicken was a safe call. I had salt, pepper, cayenne, red pepper flakes, and an unhealthy love of inappropriately hot food. I sautéed garlic and onions, threw in some chicken, and unscrewed the top of the cayenne and counted to five.
I added the taco seasoning and more black pepper because my Grandpa insists our whole family is 100 percent Italian! I have served this to many people, most of whom like it a little less volcanic than I do. But I assure you, this recipe is perfect a la carte for tacos or enchiladas, or even with nachos. But what you are going to love most of all is what comes with it — one of the most refreshing homemade salsas you may ever have in your life! Let’s start with the chicken.
Ways to eat this:
Make sure to get the gluten-free corn tortillas!.
Now that we have talked about the chicken, let’s talk salsa! It’s called jalapeño cilantro salsa. Get ready for a pretty darn happy mouth!