SPICED CHICKEN TACOS RECIPES

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EASY CHICKEN TACO RECIPE - HOW TO MAKE BEST CHICKEN TACOS



Easy Chicken Taco Recipe - How to Make Best Chicken Tacos image

Satisfy your taco cravings with these Chicken Tacos from Delish.com.

Provided by Makinze Gore

Categories     easy chicken    dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 17

3 tbsp.

extra-virgin olive oil

4

boneless skinless chicken breasts, cut into 1" strips

Kosher salt

Freshly ground black pepper

2 tsp.

chili powder

2 tsp.

cumin

1/2 tsp.

garlic powder

1/4 tsp.

paprika

1/4 tsp.

cayenne

8

corn tortillas, warmed

Sour cream

Thinly sliced red onion

Diced tomatoes

Shredded Monterey Jack

Diced avocados

Fresh cilantro

Lime wedges

Steps:

  • Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges. 

CHICKEN BIRRIA RECIPE - NYT COOKING



Chicken Birria Recipe - NYT Cooking image

Birria, a classic Mexican stew from Jalisco, is traditionally made with goat but also enjoyed with lamb or beef. This weeknight version features juicy chicken thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for the stew, which deepens in flavor as the chicken simmers. Here, the birria is enjoyed as a stew, but it also makes terrific tacos: Simply dip tortillas in the warm broth, fill them with shredded chicken and top with chopped white onion and cilantro, then fold in half and pan-fry until golden and crispy.

Provided by Kay Chun

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 17

3 dried guajillo chiles, stemmed, seeded and torn into large pieces
3 dried ancho chiles, stemmed, seeded and torn into large pieces
3 cups low-sodium chicken broth
1 (28-ounce) can whole tomatoes
2 tablespoons distilled white vinegar
3 large garlic cloves, peeled 
Kosher salt and black pepper
3 tablespoons safflower or canola oil
1 1/2 pounds boneless skinless chicken thighs 
1/2 cup finely chopped white onion (from 1/2 medium onion), plus more for garnish
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 dried bay leaf
Chopped cilantro, for garnish
1 lime, quartered, for serving
Rice, for serving (optional)

Steps:

  • In a small saucepan over high heat, combine the dried chiles and 1 cup of the broth, and bring to a boil, stirring to submerge the chiles. Remove from heat and let stand for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and purée until smooth. 
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes, then transfer to a plate. Repeat with remaining chicken. 
  • Add remaining 1 tablespoon oil, onion, oregano, cumin, cloves and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in the remaining 2 cups broth and the puréed sauce (carefully, as it may splatter), scraping up browned bits on the bottom of the pot. Add chicken (and any accumulated juices), and bring to a boil. Simmer briskly over medium, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. Taste and season with salt. 
  • Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.

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CHICKEN BIRRIA RECIPE - NYT COOKING
Birria, a classic Mexican stew from Jalisco, is traditionally made with goat but also enjoyed with lamb or beef. This weeknight version features juicy chicken thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for the stew, which deepens in flavor as the chicken simmers. Here, the birria is enjoyed as a stew, but it also makes terrific tacos: Simply dip tortillas in the warm broth, fill them with shredded chicken and top with chopped white onion and cilantro, then fold in half and pan-fry until golden and crispy.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine mexican
  • Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.
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