I have mentioned before how much I love watching cooking shows on TV. I don’t know why, but whenever I see a new chef I don’t fully trust what they have to say until I try a recipe for myself OR until I hear them say something like “More butter is always better”. A couple months ago, I found Ayesha Curry’s cooking show and fell in love with it. She was making these Pulled Chicken Tacos and served them up in Seasoned Taco Shells! Why have I never thought to give some extra love to store bought taco shells? Well, I am glad she told me to because these are incredible! I gave the recipe a try soon after seeing that episode and we have eaten them countless times since.
These Pulled Chicken Tacos are a great weeknight meal because they don’t take long to throw together. Using a store bought rotisserie chicken cuts down on your prep time! They are also great for entertaining! Set up a taco bar with lots of delicious toppings. We like ours with Cotija cheese, red cabbage, avocado, and a squeeze of fresh lime juice.
The first step is to soften some sliced onions in a pan and then add in green chiles and lots of flavorful spices like: ancho chile powder, cumin, paprika, coriander, and oregano. The first time I made these I thought they were going to be too spicy for me BUT not at all! It’s the perfect blend of flavors. They add a nice smoky flavor that pairs perfectly with a little squeeze of fresh lime juice. After the onions, chiles, and spices have had time to mingle, it’s time to add in the tomato sauce and water. This simmers until thickened and then the shredded chicken joins the party.
While the chicken warms through, those ordinary store bought taco shells are ready for their transformation. Each side of the shell gets brushed with oil and then sprinkled with a blend of salt, ancho chile powder, coriander, and cumin. They bake in the oven for 6 minutes until nice and crisp. Now it’s time to serve!
These quickly became a favorite in my family and I know they will be in yours too! This also tastes great the next day as a taco salad piled high on a bed of romaine lettuce!
- For the Chicken:
- 2 tbls. extra virgin olive oil
- 1 medium onion, thinly sliced
- 2 cloves of garlic, finely chopped
- 4oz can chopped green chiles
- 2 tsps. ancho chile powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. dried oregano
- kosher salt
- 8oz can tomato sauce
- 1 tbls. light brown sugar
- 1 rotisserie chicken, skin removed and meat shredded
- For the Taco Shells:
- 2 tsps. ground cumin
- 2 tsps. ancho chile powder
- 1 tsp. ground coriander
- kosher salt
- 12 hard tacos shells
- 3 tbls. vegetable oil
- Red Cabbage
- Cotija Cheese
- In a straight sided skillet, heat the olive oil over medium heat. Add the sliced onions and cook until softened. Add the garlic and green chiles and cook for 1 minute. Add the ancho chile powder, cumin, smoked paprika, coriander, oregano, and a pinch of salt. Stir to coat and cook for 1 minute. Add the tomato sauce, brown sugar, and a cup of water. Bring to a simmer and cook for 5 minutes.
- Add the chicken to the sauce and let simmer for about 5 minutes. You want the sauce to coat the chicken and not be too soupy. While the sauce thickens, prepare your taco shells.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, combine ancho chile powder, cumin, coriander, and 1/2 teaspoon of salt.
- Arrange the taco shells in a single layer on the baking sheet and brush with oil. Sprinkle on the seasoning mix. Flip over and oil and season the other side. Bake until crispy about 6 minutes. Flipping them over halfway through.
- Fill the tacos with the chicken mixture and top with desired toppings. Enjoy!
Source: Ayesha Curry
Do you love garlic? I LOVE garlic. Just one little clove brings so much flavor to a dish. I’m usually guilty of doubling the garlic in recipes though. I just can’t help it. More garlic at the party is always better. Yeah sure, there’s that whole bad breath thing….but I am willing to stand far away from other people while I enjoy lots of garlicy goodness. This recipe has 40 cloves….40 cloves! Don’t worry, it’s not the kind of garlic you are thinking. This garlic gets cooked in a way that leaves it melt in your mouth tender. You can eat it clove after clove after clove. Yum! Braised Chicken Thighs with 40 Cloves of Garlic is a garlic lovers dream!
If you have thought even for a second that 40 cloves of garlic is to much for one dish, let me assure you it is not! This isn’t raw garlic that can be overwhelming. This garlic has simmered away in a pan with wine, chicken stock, and chicken thighs leaving them so tender that they fall apart. They literally melt in your mouth. Their strong flavor is taken away and what’s left is a mild garlic flavor that is irresistible. Who knew garlic was capable of such greatness?
Let’s talk about these beautiful chicken thighs for a moment. They are an important part of this dish too! Using bone in/skin on chicken thighs brings so much extra flavor and keeps the chicken moist. Plus, who doesn’t love that crispy skin!? The chicken gets browned in a pan with a little bit of olive oil. Once browned, you remove it from the pan and in goes the Marsala. Yay for wine! This deglazes the pan bringing the leftover chicken bits up off the bottom and into what will become the sauce. The chicken thighs go back in the pan along with the garlic cloves and chicken stock. Now into the oven it goes for 45 minutes so the chicken cooks through, the garlic becomes tender, and the flavors in the sauce marry. The only thing left to do is add the spinach and let it wilt. Now it’s ready to serve.
Braised Chicken Thighs with 40 Cloves of Garlic is the perfect one pan dinner for any night of the week. The oven does most of the work and the result is amazing. Make sure you serve this alongside some toasted bread to sop up all of that delicious sauce. You won’t want to leave any part of it behind. Oh and you don’t have to count the garlic cloves. This meal will be as delicious with 38 cloves as it is with 42 :).
- 40 cloves of garlic, unpeeled
- 5 large chicken thighs, skin on and bone in (you can use whatever amount fits in your pan)
- salt and pepper
- 2 tbls. olive oil
- 2 tbls. fresh thyme, finely chopped
- 1/2 cup Marsala wine
- 3 to 4 cups chicken stock
- 2 to 3 cups of spinach
- Preheat oven to 400 degrees.
- Simmer the garlic in a small saucepan for ten minutes. Drain and let cool. Peel the skin off the cloves.
- Season the chicken thighs with salt and pepper. Heat the olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook until the skin is crispy, about 8 minutes. Flip the chicken over and cook for an additional 4 minutes. Remove the chicken to a plate.
- To the skillet add the fresh thyme and the Marsala. Using a wooden spoon, scrape up any brown bits from the bottom of the pan. Return the chicken to the pan skin side up. Add in the garlic and enough chicken stock to come half way up the chicken but not over the skin. You want the skin to stay crispy. Bake for 35-40 minutes or until the chicken is cooked through.
- Remove the chicken from the pan onto a plate and cover with foil. Put the pan on the stovetop on low heat and add in the spinach. Stir until the spinach is wilted.
- Serve the sauce in the bottom of a shallow bowl and top with chicken. Serve alongside toasted bread for mopping up the sauce.
Adapted from Rachael Ray
I have been wanting to share this recipe with you ever since I started this blog! It has taken me 3 months but here it is! This is one of my favorite crockpot recipes right now and perhaps of all time. You may be thinking the name is a little weird….Crockpot Bourbonless Chicken. Let me explain. The original recipe is called Crockpot Bourbon Chicken but I never actually put bourbon in it. Basically because I was too lazy to go to the store and pick it up. This chicken still tastes so amazing that I just kept leaving it out. So bye bye bourbon, we just don’t need ya! Crockpot Bourbonless Chicken is me trying to be creative in giving it a new name (it’s kinda lame I know).
When I was on bed rest while pregnant with my twins, a sweet girl from my church, that I didn’t know that well, (okay I didn’t know her at all) brought my husband and I many dinners. She was also pregnant at the time and was a total rock star making us so many amazing meals. Sarah and I quickly became friends and we both share a passion for food and cooking. We love to cook together and make freezer meals to keep our busy families fed. She introduced me to this recipe and I am so glad she did. Thanks Sarah!
I LOVE my crockpot. We are close….bonded….best of friends….okay a little extreme but seriously it does all the work for me. I barely have to lift a finger. Okay, I lift my finger a little bit prepping ingredients but that’s it. This recipe is perfect to throw in the morning of and cook on low all day or you can throw it in on high for 3 hours if you forgot to plan dinner like I did the night I last made this 🙂
You start with boneless skinless chicken thighs. After trimming the extra fat off they go right into the crockpot. Next, you make the sauce. This calls for a lot of flavorful ingredients: ginger, garlic, chili flakes, apple juice, honey, brown sugar, ketchup, cider vinegar, and soy sauce. You whisk them all together and pour over the chicken. Now cover and cook. When your timer goes off you remove the chicken and dice it up. To the sauce you add a corn starch and water mixture that will make the sauce nice and thick. The chicken goes back in and you are ready to serve. This chicken is so savory and delicious. I always serve it over white rice and every bite just comforts my soul.
- 3lbs boneless skinless chicken thighs
- 3tbls corn starch
- 3tbls water
- 1/2 tsp. fresh grated ginger
- 4 cloves garlic, minced
- 1/2 tsp. chili flakes
- 3 tbls. corn starch
- 1 clove garlic
- 1/3 cup apple juice
- 2 tbls. honey
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 3 tbls. cider vinegar
- 1/4 cup water
- 1/4 cup soy sauce
- Trim the extra fat off the chicken thighs and place them in the slow cooker.
- Mix all of the sauce ingredients together in a small bowl and pour over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3 hours.
- Remove the chicken and leave the crockpot on high. Chop the chicken into bite sized pieces and set aside.
- In a small bowl, mix together 3tbls corn starch and 3tbls of water. Add to the sauce in the crockpot and whisk until the sauce thickens.
- Add the chicken back in and stir. Serve over rice.
Adapted from Spend with Pennies
It’s Cinco de Mayo! It’s the perfect day for me to bring you this new recipe! I am so thankful this Chicken and Cheese Quesadilla Pie has come into my life. It doesn’t require a lot of work or fancy ingredients. You can throw it together in minutes and customize it to your tastes.
This week while doing my grocery shopping, I came across something amazing, something inventive, something that changes everything (being dramatic, I love food). Maybe I am really behind on this (okay I probably am) BUT I found tomato and basil flavored flour tortillas! Yes! Did you know about this? Why have I never tried these before? Oh my word! I love these and only have two left, so I am about to panic. These will take your quesadilla game or anything tortilla game to a whole new level. The crust of this pie was supposed to be a regular flour tortilla but that wasn’t happening after I found these. It really added a whole nother level of flavor.
This quesadilla pie is so creamy and full of flavor. For my filling I used shredded chicken, cilantro, cheddar cheese, and chopped jalapenos. The jalapeno added a nice smokiness but not to much heat. I was hoping I had a can of green chilies in the pantry but no such luck. Those would have been amazing in this pie.
This makes a great weeknight meal because it takes 30 minutes start to finish and it’s something the whole family will love. So give this one a try. I know it won’t let you down.
- ~ 1 10-inch flour tortilla (any flavor you like)
- ~ 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces
- ~ 1/2 cup finely chopped fresh cilantro
- ~ 1 jalapeno, finely chopped (optional)
- ~ 2 cups shredded sharp cheddar cheese
- ~ Salt and pepper
- ~ 2 large eggs
- ~ 1 cup whole milk
- ~ 1 cup all-purpose flour
- ~ 1 teaspoon baking powder
- Set your oven rack to the middle of the oven and preheat to 450.
- Spray a 9inch pie plate with cooking spray and press the tortilla into the pie plate.
- In a bowl, combine the chicken, 1 cup cheese, jalapenos, cilantro, 1/2 tsp salt and 1/2 tsp pepper.
- Spread the filling in the pie plate over tortilla.
- Whisk together eggs, milk, flour, baking powder, and 1/2 tsp salt.
- Pour over the chicken mixture and sprinkle the remaining cup of cheese on top.
- Bake for about 16-20 minutes or until the top is golden brown.
- Let cool for 5 minutes before serving.
- I used a tomato and basil flour tortilla.
- You can serve with sour cream, salsa, or sliced avocado.