 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Love these chicken tacos! Great recipe for fish tacos, as well! Ingredients:
2 tablespoons vegetable oil |
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces |
12 strips red bell pepper |
12 strips green bell pepper |
1 small can green chiles |
1 cup chopped onions |
3 cloves garlic, minced |
2 teaspoons chili powder |
1 teaspoon salt |
1 cup chicken broth |
3 tablespoons (1 large) fresh squeezed lime juice |
4 teaspoons tabasco chipotle pepper sauce |
2 teaspoons grated lime zest |
6 (8-inch) flour or (6-inch) corn tortillas |
garnishes |
1 large tomato, chopped |
sliced black olives |
shredded lettuce |
sour cream |
guacamole |
salsa |
Directions:
1. Heat vegetable oil in 12-inch skillet over medium-high heat.
2. Add chicken, peppers, can green chiles and onion; cook until browned on all sides (about 5 minutes), stirring frequently.
3. Reduce heat to medium.
4. Stir in garlic, chili powder and salt; cook 1 minute.
5. Add chicken broth, lime juice, Tabasco Chipotle Pepper Sauce and lime zest.
6. Heat to boiling on high heat.
7. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
8. Spoon chicken onto platter.
9. Serve with warmed flour or corn tortillas and garnishes
|
|