CHICKEN TACO MEAT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 16 to 20 servings
Number Of Ingredients 9
Steps:
- In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
- Let cool, divide among 4 freezer bags and freeze.
SHREDDED CHICKEN FOR TACOS
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor. You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand. Shred the cooked chicken into bite-size pieces and it's ready to be tucked into a taco with little more than some pico de gallo. You could freeze the resulting stock for future use or even boil it until thickened to drizzle it over the meat. The rules here are far from ironclad, but the fail-proof method guarantees an easy building block for tacos and beyond.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface.
- Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
- Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 5 grams, Sodium 315 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN CHILI TACO STEW
I got this recipe from my friend Shelly. I made a few modifications for my family and now it's one of our favorite dinners. It is very low point friendly (if you're on Weight Watchers) and high in taste. We have enjoyed it year round.
Provided by Chef Doozer
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute chicken, onion, garlic, and green pepper in cooking spray.
- Add remaining ingredients. Heat on stove until warm throughout.
- (You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.)
- If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.
Nutrition Facts : Calories 310, Fat 6.1, SaturatedFat 1.5, Cholesterol 29.3, Sodium 1420.6, Carbohydrate 45.5, Fiber 7.8, Sugar 7.2, Protein 22.7
STEWED CHICKEN TACO MEAT
Make and share this Stewed Chicken Taco Meat recipe from Food.com.
Provided by babyparentingguide
Categories Chicken Thigh & Leg
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients except cheese in crockpot and cook on low for 6 hours.
- Use two forks to shred the chicken into chunks.
- Add cheese and stir.
- Serve immediately in tacos or use as a filling for enchiladas.
- You can also use chicken breasts, but it turns out drier and not as tasty.
Nutrition Facts : Calories 397.7, Fat 17.9, SaturatedFat 7.8, Cholesterol 214, Sodium 818.1, Carbohydrate 3.2, Sugar 0.3, Protein 53.4
CHIPOTLE-BRAISED CHICKEN TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 350 degrees F.
- For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using.
- For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
- Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes.
- While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.)
- For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice.
- Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.
STEWED CHICKEN
Steps:
- For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
- For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.
CHICKEN TACO MEAT!!!
Make and share this Chicken Taco Meat!!! recipe from Food.com.
Provided by RedLobsterRestauran
Categories Chicken
Time 8h1m
Yield 1 pot, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- combine all ingredients in a crock pot.
- heat on low for 8 hours.
- serve on tacos with all the fixings.
Nutrition Facts : Calories 312.2, Fat 6.7, SaturatedFat 1.5, Cholesterol 145.3, Sodium 641.7, Carbohydrate 8.4, Fiber 1.3, Sugar 4.4, Protein 52.1
SLOW COOKER CHICKEN TACO STEW
Easy, filling, low fat and low calorie! What more could you ask of a recipe? Adjust the spice factor according to your family's likes by omitting the chiles (in tomato mixture) or adding some chopped jalapenos.
Provided by DuChick
Categories Stew
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in a slow cooker except chicken.
- Lay chicken on top and cover.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before serving, remove chicken and shred.
- Return chicken to slow cooker and stir together.
- Top with cheese, sour cream, or tortilla chips, if desired.
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STEWED CHICKEN TACOS - FOODIECRUSH
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5/5 (1)Total Time 2 hrs 10 minsCategory Main CourseCalories 176 per serving
- Add all ingredients to a dutch oven or large stock pot and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours. Remove chicken from broth and set aside. Pull stems from cooked peppers, remove bay leaves from the pot and transfer the broth to a blender in batches to blend the sauce. Add the sauce back to the dutch oven, bring to a boil and cook down to 2 cups of sauce.
- While sauce is cooking, shred chicken with two forks or your fingers. Add 1 cup of sauce and chicken to a bowl and combine, adding more sauce if desired.
- Place small corn tortillas in a toaster oven and toast lightly. While hot, carefully bend the tortillas and place in a rack to cool into a curved taco shell shape. Layer chicken, shredded lettuce, sliced avocado, diced tomato, cilantro leaves and cotija cheese and serve with extra sauce on the side.
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