Chicken Taco Recipe

Chicken Tacos are a fun and easy way to make healthy and tasty Mexican food at home.  They have been a mainstay at our house for years.  The only real magic in this chicken taco recipe is the technique for cooking, shredding and then sauteing the Chicken.  Once you have the Chicken filling you can use it to make your favorite tacos, burritos or salads.  This chicken taco recipe makes enough filling for about 6 tacos.

Ingredients:

3 skinless, boneless Chicken thighs
4 Cups Chicken broth, plus 1/2 onion, a couple carrots and celery stalks, if you have them.
2T Penzeys Chicken Taco Seasoning (See, Note, below)
The other 1/2 Onion, choppedSautee chicken taco recipe ingredients
1/4 Cup Cilantro, chopped
2T Chili Powder
Corn or flour tortillas
Chopped Iceberg Lettuce, plus any other chopped/shredded filler such as Mexican cheese, tomato and onions.

Trim any extra fat from the Chicken thighs.  I use thighs for all Chicken taco recipes since I think the meat cooks better, stays moister and tastes better than white meat.

Bring the 4 Cups of Chicken broth to a boil.  I usually boil 4 Cups of water and add 2 teaspoons of Better Than Broth brand Chicken Bouillon to make a weak broth.  Add the first 1/2 onion and a left over carrot and stalk of celery, but only if I have them already.  Add the chicken to the boiling Broth, reduce the heat to a simmer and cook for 30 minutes.

When the Chicken is done, remove it to a plate and let it cool so you can shred it with your fingers.  Be sure to reserve the Chicken Broth.

When the Chicken thighs have cooled, shred and pull the meat apart into bite sized peaces, discarding any additional fat you run into.

Transfer the shredded chicken, chopped onion, Penzeys Chicken Taco Seasoning, Cilantro and Chili Powder into a smaller frying pan and add about 1/2 cup of the left over Chicken broth.  Bring this to a boil, reduce heat to low and simmer over low heat for at least 15 minutes, stirring occasionally to make sure the seasonings are disbursed evenly, until the liquid is almost all absorbed.  The Chicken filling is ready to serve.

Heat the corn or flour tortillas, over an open flame or wrapped in a dish towel in the microwave, to make then more pliable, then add some chicken, cheese, lettuce and other toppings. Finally add your favorite taco sauce and you are good to go. Enjoy!

Note on the Chicken Taco Seasoning: I really like the Penzeys Chicken Taco Seasoning. If you don’t have it you can use a mixture of 1t each garlic salt and Cumin and 1/2t each black pepper and oregano (preferably Mexican oregano), plus an extra Tablespoon Chili Powder.  Adjust the seasoning to your own palate.  You can find Penzeys spices in Atlanta at their one store on Roswell Road outside the perimeter or you can order from www.penzeys.com.

If you would like this recipe check out our recipe section!
 

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