Taco Tuesday
Welcome back to Taco Tuesday! If you’re ready to mix up your taco game, I’ve got a family favorite recipe that’s sure to impress. Usually, I’m all about simple tacos with traditional ingredients like beef, chicken, lentils, or tofu, but sometimes you just need to turn up the heat. This chicken taco recipe has become a hit among my friends and family, and I’m excited to share it with you. I typically lean towards lighter dishes, and I don’t eat chicken, but this recipe is worth making for its juicy, flavorful results.
Ingredients You’ll Need:
- 8 chicken thighs
- 4 jalapeños (adjust to your spice preference)
- 1 red bell pepper and 1 yellow bell pepper
- 8 cloves of garlic, smashed
- 1 whole pineapple, chopped
- 2 bay leaves (fresh or dry)
- 2 tablespoons of cumin
- 2 tablespoons of chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- 1 tablespoon tomato paste
- 1 teaspoon coriander
- 1 tablespoon of oregano
- 2 tablespoons of chili garlic paste – for a substitution, check out note 2
- 2 white onions, sliced
- 1 cup of vegetable or chicken broth
- Juice of 2 grapefruits – Look at note 3 for substitution.
- 1 cup of your favorite salsa
- Salt and Pepper to taste
Step-by-Step Instructions:
- Marinate the Chicken: Combine all the ingredients in a large bowl and refrigerate for at least two hours to let the flavors meld. If you’re short on time, even a shorter marination will do, but longer is better.
- Preheat and Prepare: Preheat the oven to 425 degrees Fahrenheit. Place the marinated chicken and all the other ingredients in a large casserole dish, making sure everything is evenly distributed.
- Bake and Shred: Bake uncovered for about 60 minutes or until the chicken is cooked through and the edges are slightly crispy. Let it cool, then shred the chicken, mixing in all the delicious juices and chunks of vegetables from the casserole dish.
- Serve and Enjoy: Warm some tortillas and serve the shredded chicken with your favorite taco toppings, such as avocado, tomatoes, salsa, and lettuce. To complete the meal, don’t forget a cold beer or your favorite refreshing beverage.
Substitutions
- Note you could add 1/4 c of harissa instead of smoked paprika, cayenne, tomato paste, and coriander.
- Chili Garlic Paste: Replace chili garlic paste with an equal mix of sriracha and minced garlic. If sriracha is too hot, tone it down with some tomato paste for a milder alternative.
- Grapefruit Juice: Orange juice or a blend of orange and lime juices can replace grapefruit juice. These options offer a similar citrusy flavor and add brightness to your dish.
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