Over seasoned chicken

[snemrose]

I made chicken tacos tonight - bloody hell I got the seasoning wrong. Normally I can eat anything but even I couldn’t finish this. Can still taste it in my mouth 3 hours later.

My question is - can I rinse the (cooked) chicken to get most of the seasoning off?

I wouldn’t give it to the dc but I could have it as leftovers tomorrow with rice. Can’t decide if it is a stupid idea or not. I hate wasting food and frequently have leftovers for my lunch the next day and this feels like quite a lot to throw away.

Could you mix it in with something like mayo, spring onions etc to make like a spicy chicken sandwich filler (and to dim down the spice level)

Yes, I have done this. Alternatively, warm it through with cream/coconut milk to balance it out a bit?

Ooh they are both good ideas I hadn’t considered!
Now I am thinking I May split it into 3 (there is so much left over!) and do all 3 options to see which comes out best.
Thank you both! 💐

Mix the spicy chicken with sour cream and cheese and it can be either a wrap filling or pasta sauce. You can add some extra veggies too. You could use cream cheese instead of sour cream but I find it can be quite claggy.

For the wraps - air fry or pan fry them so they’re nice and crispy. For the pasta - might need to add a little pasta water to make it more saucy.

Another good suggestion - thank you. Just so relieved not to have to bin it all!
I keep reading at the moment about adding pasta water to sauces - at the grand old age of 49 I have never done this before. What does pasta water do that bog standard tap water doesn’t? Excuse my ignorance.

Starch, so the sauce is looser but not too loose.

Can you turn the chicken into a soup or curry? Or serve over plain rice so that the seasoning flavours the rice.

As for the pasta water- theres a way to demonstrate it. Cook a pan of pasta until the pasta is well cooked. Drain most of the water off but then leave some to sit in the pan for a few hours. It will set into a white jelly like substance. Thats the concentrated starch water. As pp said, pasta water is full of starch which adds body to your sauces.

I will definitely be able to save the chicken following all your suggestions. I very nearly didn’t post about rinsing my chicken because I thought I would be laughed at but I am glad I did because I never knew about pasta water!

You could also simmer with chickpeas, beans, rice or potatoes to absorb and effectively dilute the flavour. Lots of great suggestions by PP too.

If you add a spoonful of marmalade to any sauce that is too spicy it can reduce the level of heat etc.