Quick Chicken Tacos (with sauce!)
Ingredients
Ingredients
chicken thighs (skinless, boneless)
700 g
olive oil
1.5 tbsp
tomato paste
2 tbsp
sugar
2 tsp
chicken broth
250 ml
Homemade Taco Seasoning
lime juice
3 tbsp
olive oil
1 tbsp
garlic cloves (minced)
2 piece
garlic powder
2 tsp
onion powder
2 tsp
dried oregano
2 tsp
cumin powder
3 tsp
paprika
3 tsp
cayenne pepper
0.5 tsp
salt
1 tsp
black pepper
0.5 tsp
To serve
taco shells or tortillas
12 piece
tomato (diced)
2 piece
onion (diced)
1 piece
avocado (diced)
1 piece
cilantro leaves
0.25 cup
lettuce (shredded)
2 cup
shredded cheese
1 cup
sour cream
0.5 cup
Instructions
Make taco seasoning paste
Place all taco seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
Coat the chicken
Add chicken to the bowl and turn to coat evenly with the seasoning paste.
Sear the chicken
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
Remove chicken into a shallow dish.
Prepare the sauce
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.
Shred the chicken
Meanwhile, shred chicken with forks, or chop (don't worry if raw inside).
Combine chicken and sauce
Return chicken into sauce, toss and simmer for 2 to 3 minutes until sauce reduces to a thin syrup consistency. Adjust salt to taste.
Transfer to serving bowl
Transfer chicken and all sauce to serving bowl.
Warm taco shells
Warm taco shells or tortillas per packet directions.
Assemble tacos
Stuff tacos with chicken, making sure it's soaked with the sauce. Top with tomato, avocado, onion, coriander, lettuce, cheese and sour cream.
Storage
Store chicken and sauce together. Reheat gently to avoid drying out. Best eaten within 3 days.
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