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Chicken Tacos is a quick way to get your midweek taco fix! Shredded Mexican chicken that comes with its own sauce, a homemade chicken taco seasoning does double duty to flavor the chicken AND make the taco sauce.
- 2 lb chicken thighs , skinless boneless (or breast)
- 1.5 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp sugar
- 1 cup chicken broth, separated (liquid stock)
HOMEMADE TACO SEASONING:
- 3 tbsp lime juice
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 2 tsp EACH garlic powder, onion powder, dried oregano
- 3 tsp EACH cumin powder, paprika
- 1/2 tsp cayenne pepper (adjust spiciness to taste, can skip)
- 1 tsp salt
- 1/2 tsp black pepper
- Taco shells or tortillas , warmed per packet directions
- Diced tomato , onion, avocado, coriander/cilantro leaves
- Shredded lettuce
- Shredded cheese
- Sour cream
Place Taco Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
Add chicken, turn to coat.
Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side until lightly seared. (Reserve marinade dregs in bowl)
Remove chicken into a shallow dish.
Return skillet to stove, reduce to medium. Add remaining chicken broth, tomato paste, sugar and scrape in any marinade left in the bowl. Mix to dissolve, scraping base of pan, and bring to simmer
Meanwhile, shred chicken with forks, or chop (don’t worry if raw inside).
Return chicken into sauce, toss and simmer for 2 to 3 minutes until sauce reduces to a thin syrup consistency (add water if reduces too fast). Adjust salt to taste.
Transfer chicken and all sauce to serving bowl.
Warm taco shells or tortillas.
Stuff with chicken, making sure it’s soaked with the sauce.
Top with tomato, avocado, onion, coriander, lettuce and sour cream. Devour!