The (Rotisserie!) Chicken Taco Recipe we Make When we Need Meat NOW

Welcome to Never Fail, a semi-regular mainstay where we polish elegant about a recipes that never, ever let us down. This week: a chicken taco recipe that associate assembly growth executive Erika Owen customarily couldn’t live without.

If there are dual things we need to know about me, dear stranger, it’s that we adore tacos some-more than many things (and people) and we live with a vegetarian (who we occur to adore even some-more than tacos). Sure: There are some good meat-free tacos out there. But my favorites are full of meat—more privately luscious spiced chicken. Needless to say, I’m not slinging duck tacos for cooking really often, though on a singular event that we get an whole afternoon to myself, there’s one chicken taco recipe that we spin to again and again—with some modifications, of course.

The recipe itself though any modifications is comparatively simple, as prolonged as you’ve roasted a duck before. Best Part No. 1: Everything goes into a same pan, that means reduction dishes for you! Best Part No. 2: a leftovers are oh-so delicious. And while it doesn’t take that long, my favorite chronicle comes together lightening-quick pleasantness of—wait for it—rotisserie chicken! Given that we customarily have a few hours by myself and I’m a sum vegetarian sympathizer—what non-carnivore wants to come home to an unit that smells like meat?—I cut down on time and meat-y aromas by buying a rotisserie chicken from a grocery store. When we get it home, we massage a bird down with some of a recipe-recommended spices (fresh oregano and rosemary, dejected coriander seeds), put it in a skillet along with a good dash of broth, and toss it all in a low-temperature oven to comfortable while we ready a toppings (more on that later).

corn tortillas

Shred adult that chicken, overlay it adult in a soothing corn tortilla, and you’re in taco heaven.

Since we don’t wish to scorch a chicken, we take a other components of a recipe that would customarily fry alongside a bird and prepare them on a stovetop. Sliced onions, chipotle chiles, garlic cloves, and duck gas (less than a recipe calls for, maybe ¾ cup) go into a vessel and brought adult to a simmer. It all hangs out while a gas cooks down to emanate some severely juicy taco toppings.

And before we know it, it’s taco time. we fragment a chicken, cut adult some avocado, and put out some tortillas along with whatever prohibited salsa creates me happiest during that moment. No matter that trail we take to get there, either you’re cooking for yourself or those friends who motionless to dump in “because they were in a neighborhood,” this competence customarily be a ultimate throw-it-together-in-no-time meal. And a vegetarians never have to know.

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