Michael Tacos With Chicken Taco Filling Food

QUICK CHICKEN TACOS - WITH SAUCE!

Steps:

• Place Taco Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste.
• Add chicken, turn to coat.
• 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 into a shallow dish.
• 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
• Meanwhile, shred chicken with forks, or chop (don't worry if raw inside).
• Return chicken into sauce, toss and simmer for 2 to 3 minutes until sauce reduces to a thin syrup consistency (add water if reduces too fast). Adjust salt to taste.
• Transfer chicken and all sauce to serving bowl.

SARAH'S EASY SHREDDED CHICKEN TACO FILLING

Steps:

• Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
• Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
• Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
• Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
• Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.

MICHAEL'S CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
• Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
• Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

LIGHTER CHICKEN TACOS

Steps:

• Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
• Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
• For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
• Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
• When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.

DELICIOUS PULLED CHICKEN TACO FILLING

Steps:

• Heat a large pot over medium heat until hot. Add salsa; saute for 3 minutes.
• Add chicken thighs, brown sugar, lime juice, cumin, chili powder, paprika, salt, thyme, black pepper, and cayenne. Add enough water to mostly cover the chicken; bring to a boil.
• Reduce heat to low and simmer until chicken is tender and juices run clear, about 45 minutes. Add more water if the bottom of the pot starts to dry out.
• Remove chicken from the pot and shred with 2 forks. Return to the pot and mix with sauce to coat.

CHICKEN TACO FILLING

Steps:

• Mix chicken broth and taco seasoning in a bowl.
• Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
• Cover and cook on Low for 6 to 8 hours.
• Shred chicken to serve.