This evening I made chicken tacos. Well, anyone can make tacos right??!!
What makes these tacos unique is how I cooked the chicken.
This recipe is very indicative of Tex-Mex food. I did make it with 2 chicken breasts(or you could use 4 thighs). This makes the dish more low calorie. But I promise, it will not be dry.
I took 2 chicken breasts, topped with the juice of 1/2 lime and seasoned(you could use a pkg. of taco seasoning to make it easy) with Cumin, fajita spice, garlic salt, season salt, paprika, pepper, and ground mustard.
In a dutch oven, I placed a tablespoon of chipolte in adobo sauce(freeze the rest for later), 1 whole habenero and 2 basil leaves. This is just for flavor. You will remove them once the chicken is done. As well as 1/2 of a diced onion. Place the chicken breasts(or thighs) into the dutch oven and place water in the pot until the chicken is covered. About 2 1/2-3 cups and add one cube of chicken bouillon. Place on med.-high heat until it comes to a boil and then move to a low heat and simmer until done(about 25 min.)
Take out the chicken breasts and place on a cutting board. Thinly slice to your liking and place back into the pot for a few min before serving. Since this the white meat and can tend to get dry, placing the meat back into the juices for 3-5 min. allows those juices to really get into the meat.
And wallaahha.. serve on tacos, a salad, or use for meat in enchiladas!
Happy eating y'all!
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