TACO BELL SHREDDED CHICKEN RECIPES
TOP SECRET RECIPES | TACO BELL SHREDDED CHICKEN SOFT TACO
In November 2020, Taco Bell said “adios” to several classic items from their menu including Mexican Pizza—one of my long-time favorites—and anything with shredded chicken in it including the chicken soft taco. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good (and easy) recipe to craft a duplicate at home. Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever. After cooking the chicken several ways I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor. When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon. As the sauce thickens it will reduce and infuse the chicken with flavor, then it’s ready for you to use on tacos, burritos, salads, or whatever. And don't forget the hot sauce!
Provided by Todd Wilbur
Total Time 1 hours 20 minutes0S
Prep Time 5 minutes0S
Cook Time 1 hours 15 minutes0S
SHREDDED CHICKEN TACOS RECIPE | ALLRECIPES
Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
- Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
- Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
- Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
Nutrition Facts : Calories 401.8 calories, CarbohydrateContent 3.3 g, CholesterolContent 145.3 mg, FatContent 21 g, FiberContent 0.7 g, ProteinContent 47.6 g, SaturatedFatContent 6 g, SodiumContent 420 mg, SugarContent 1.2 g
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