CRISPY CHICKEN TACOS RECIPES

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GREEN CHILE CHICKEN TACOS RECIPE - NYT COOKING



Green Chile Chicken Tacos Recipe - NYT Cooking image

This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes. Chicken thighs are an affordable cut that’s juicy, tender and rich with flavor, but chicken breast could also be used here for leaner (but just as tasty) tacos. Leftovers can be turned into a zesty pasta salad or used as a hearty omelet or frittata filling.

Provided by Kay Chun

Total Time 30 minutes

Yield 4 Servings

Number Of Ingredients 13

1/4 cup safflower or canola oil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 pounds boneless skinless chicken thighs, chopped into 1/2-inch pieces
Kosher salt and black pepper
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 cup finely chopped green bell pepper (from 1/2 bell pepper)
3 garlic cloves, minced
2 (4-ounce) cans chopped green chiles, drained
1 cup low-sodium chicken broth 
8 (6-inch) corn tortillas, warmed or toasted
Shredded cabbage, store-bought pico de gallo or salsa, sliced avocado, sour cream, and cilantro leaves and tender stems, for serving
Lime wedges, for serving

Steps:

  • In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat. 
  • Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes. 
  • Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.

CHICKEN TINGA TACOS RECIPE | VALERIE BERTINELLI | FOOD NETWORK



Chicken Tinga Tacos Recipe | Valerie Bertinelli | Food Network image

Provided by Valerie Bertinelli

Total Time 1 hours 40 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon canola oil
1 small yellow onion, chopped 
2 chipotles in adobo, finely chopped 
2 garlic cloves, minced 
1 tablespoon ground cumin 
1 teaspoon kosher salt 
1/2 teaspoon cayenne pepper 
One 10-ounce can diced tomatoes and green chiles 
1 cup chicken stock 
1 rotisserie chicken, shredded 
Charred corn tortillas, for serving 
Cotija cheese
Fresh cilantro leaves
Pickled Shallots and Red Onions (recipe follows)
Salsa 
1/2 cup distilled white vinegar
2 tablespoons sugar 
Kosher salt 
1 small red onion, thinly sliced 
1 shallot, thinly sliced 

Steps:

  • Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until they begin to soften, about 3 minutes. Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute. Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes. Turn off the heat and carefully ladle the sauce into a heat-safe blender. Puree until smooth. Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce. Cook until the sauce has thickened, about 5 minutes. Serve with tortillas and desired toppings.
  • Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

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