I found this on the Food Network site when we were craving tacos.  Brock’s homemade corn tortillas, avocado, salsa verde, tomatoes and sour cream topped it all off – this would also be a great recipe to double/triple for a big taco party – enjoy!

Michael’s Chicken Tacos

1/4 c. olive oil

6-8 cloves of garlic, minced

2 large onions, minced

2 lbs. chicken breast or thighs, diced

salt and freshly ground pepper

2 T. flour

1 Serrano chili, minced (seeds or no seeds can be up to you!)

1 T. EACH sweet paprika, smoked paprika, toasted cumin seeds AND dried oregano

2 c. + strong chicken broth

Heat up a large skillet over medium heat and add in about half of the olive oil, allow it to coat the bottom of the pan and then add in the garlic and onions.  Saute until all has softened and started to caramelize, about 10 minutes.

In a separate large skillet, heat up the rest of the olive oil, add in the chicken, liberally season it with salt and pepper and then sprinkle on the flour as it’s cooking – stir and toss the chicken to coat it all as best you can.  Continue to cook until the chicken starts to brown, 5-10 minutes depending on how much you have.

Once the onion mixture has started to caramelize, add in the minced Serrano and all of spices, stirring well to combine… and once the chicken is done, add it all to the onion/spice mix, making sure to scrape up all of the browned bits as well.  Pour in 2 cups of broth, reduce the heat and simmer for about 20 minutes until the sauce is thick and perfect – add more broth if you think it needs it and taste for seasonings.  Serve it up with all of the trimmings and be ready to get a bit messy!

For Serving

sliced avocado or guacamole – minced or sliced red onion – diced tomatoes – thinly sliced lettuce – sour cream – hot salsa or salsa verde – cilantro

rinsed and drained pinto or black beans

CORN or flour tortillas

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