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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Chicken Tacos

November 9, 2018

 

This method of preparing meat for tacos has been my favorite for a while now. It's so simple because you only season once but get such great flavor through every layer of ingredients.

 

 I would always advise not to discard the browned bits left at the bottom of a pan when searing meat. With just a few ingredients (such as a squeeze of lemon and white wine, or heavy cream and shallots), it makes a delicious pan sauce to top your meat or even a yummy dressing for a salad. I found that the accumulated juices left from searing the meat and vegetables flavored the rice I added in the tacos wonderfully!

 

I hope you give this recipe a shot. Enjoy!

 

 

 

 

 

 Chicken Tacos

Approximately 12 servings

 

 

Ingredients:

 

Oil for frying

2 1/2 tablespoons McCormick's Montreal Steak Seasoning 

4 large chicken breast, thinly sliced

8 oz mushrooms, sliced

2 large bell pepper, sliced

1 onion, sliced

3 cloves of garlic, minced

2 cups cooked rice

 

For Serving:

Soft Tortillas

Sliced green onion

Shredded lettuce

Shredded cheese

 

 

Directions:

 

1. Place a large pot with high sides (this minimizes oil splatter) over high heat, and add enough oil to lightly coat the bottom of the pot. Add the sliced chicken breast and the 2 1/2 tablespoons of Montreal Steak Seasoning. (This may seem like a lot of seasoning, but it's the only seasoning this dish will get!) Sear the chicken mixing often until just cooked through (do not overcook or the chicken will be dry). Remove from pot and set aside.

 

2. If the pot is rather dry at this stage, add a little more oil. Without washing the pot and still on high heat, add about the sliced mushrooms, bell pepper and onion. Sear the vegetables for about three minutes, mixing constantly. Add the minced garlic and cook for 1 more minute (the vegetables should not be soggy and still hold a slight crunch).

 

3. Turn off the heat, then add the chicken with any accumulated juices back into the pot. Mix well to coat the vegetables in the chicken juices and seasoning. Let the mixture rest for 2-3 minutes. Scoop out the mixture into a large serving bowl, leaving the juices in the pot. Add the cooked rice to the pot and mix with the juices for optimal flavor.

 

4. Assemble the tacos. Add the chicken and vegetable mixture to a tortilla, then top with flavored rice, sliced green onion, shredded lettuce and cheese. Enjoy!

 

 

 

 

 

 

 

 

 

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