Tuesday, May 22, 2012

Chicken Soft Tacos

I made this dish a few weekends ago.  I got the recipe from my dear friend Aleah over at Nesting in New Jersey. She is a great cook and awesome party planner!  When she posted this recipe on her blog, I knew I would have to make it.  It's exactly the type of recipes I look for--easy, quick, and relatively healthy.  Mark and I both loved this dish.  I modified the recipe a little, but check out Aleah's blog for more great recipe ideas!

Chicken Soft Tacos
3 pounds bone-in, skin-on chicken breasts (about 3 breasts)
1 teaspoon plus 1 ½ teaspoon cumin
1 teaspoon plus ½ teaspoon chili powder
1/8 teaspoon plus 1/8 teaspoon cayenne pepper
1 large carton low sodium chicken stock
1/4 cup fresh cilantro, coursely chopped
¾ cup onion, coarsely chopped
2 cloves garlic
2 small cans (or 1 large can) tomatoes with green chilies (Rotel)

Place chicken, skin side down, in a heavy stock pot and cover with chicken broth.  Add 1 teaspoon cumin, 1 teaspoon chili powder, 1/8 teaspoon cayenne pepper, and cilantro.  Cover and bring to a boil.  Cook 30-40 minutes.

Remove chicken from pan and reserve broth.  When chicken is cool enough to handle, shred and set aside.  Meanwhile, add onions and garlic to pan and saut√© until just softened, about 3 minutes.  Add canned tomatoes and all juices.  Return shredded chicken to the pan.  Season with an additional 1 ½ teaspoons cumin, ½ teaspoon chili powder, and 1/8 teaspoon cayenne. Add in ¼ – ½ cup reserved broth to moisten.

Stir well to combine.  Warm over medium-low heat and serve.
 I can't believe I didn't take a picture of our soft tacos!  I'll just have to describe them.  We had them on flour tortillas (freshly made from HEB), with refried beans, cheese, salsa, diced tomatoes, and my creamy avocado dip.  Delicious!


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