By Angela McGowan
A few days ago I was talking to my favorite sister-in-law (I can say that she’s my only SIL), and she told me she had went to my site in search of a recipe for chicken tacos and couldn’t find one. I was embarrassed. Chicken tacos are something I’ve been making for years, but hadn’t thought to share here yet.
So here they are, one of my favorite ways to make chicken tacos. It’s shredded chicken with added black beans to help stretch a buck and to add fiber and nutrition. The sauce is made with tomato paste and lots of seasonings, You can alternatively use a store-bought taco seasoning packet or your own homemade taco seasoning.
Top these with all your favorite taco fixings, We also added fresh salsa to these and avocado slices. Sour cream and hot sauce would be a nice addition too.
Yield: SERVES 4
Chicken Tacos
Ingredients:
For the chicken:
- 1 lb boneless skinless chicken breasts
- 1 quart chicken stock plus additional water
- 1 clove garlic, chopped fine
- 1/4 medium onion, chopped
- 1 15 oz can black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 cup reserved cooking
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon (or more) chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
For toppings:
- chopped lettuce
- chopped tomatoes
- chopped onion
- chopped fresh cilantro
Directions:
- Place chicken breasts in a saucepan or skillet. Add chicken stock, and enough additional water to cover. Bring to a boil and cook until done, about 20 minutes.
- Remove chicken from broth when done and save 1 cup cooking liquid. Discard the rest of the broth. Shred chicken with two forks.
- Preheat a large skillet and add chopped onion and garlic. Saute until tender and add shredded chicken, tomato paste, black beans and reserved chicken broth. Add all herbs and spices. Bring to a boil and cook over medium heat until very thick, about 15 minutes.
- Serve chicken and black beans in flour or corn tortilla shells topped with all your favorite taco toppings.
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