This chicken dish is a revelation. It’s spicy, smoky, flavorful and, best of all, quick and easy! Cut your chicken into strips, saute some onions and garlic, throw in spices and chicken broth, and let it simmer. I was amazed just how much flavor and heat this dish had. The sides were also easy. I made some white rice and added a spoonful of tomato paste and a pinch of oregano in the pot to give it some flavor. I also simmered a can of black beans in a pot with chicken broth. Two quick and easy sides that highlight a great dish.
You can also make a taco night out of it. Put out taco shells, beans, chopped red onions, salsa, sour cream, shredded cheese, and cilantro and have yourself a party! Don’t forget to serve margaritas.
If you are one of those people who use seasoning packets to get that taco seasoning flavor, you need to stop right now. This blend will blow that stuff out of the water. It’s just cumin, oregano, paprika and chipotle powder. But together, these spices make something very special. Oh, and another great thing is that it’s made out of pantry staples so you can make it on a weeknight when you just don’t have the energy to run to the store for ingredients.
Adapted from Michael Chiarello
Chicken with Taco Seasoning
4 chicken breasts or 6 chicken thighs, room temperature, cut into strips
1/4 cup all purpose flour
3 medium garlic cloves, minced
1 yellow onion, chopped
1/2 tablespoon sweet paprika
1/2 tablespoon cumin
1/2 tablespoon dried oregano
1/4 teaspoon chipotle powder
1.5 cups chicken stock
- Season chicken strips with salt and pepper, then lightly dust with flour. Add oil to coat the bottom of the pan and cook strips in a skillet on medium heat until browned, about 3 minutes each side. They don’t have to be cooked through. Don’t crowd the pan – you may have to cook the chicken in several batches. Set chicken aside.
- Add some more oil to the pan and cook onions and garlic over medium heat until translucent, about 10 minutes.
- Add the spices and cook, stirring constantly, for about one minute. Add the stock and the browned chicken to the pan.
- Bring to a boil, reduce heat, and simmer for 15-20 minutes, until sauce is reduced and thickened. Season with salt and pepper to taste.
You can also use pre-cooked chicken in this recipe. Leftovers or meat from a rotisserie chicken can cut down on cook and prep time. Just throw the chicken in with the broth and you have yourself an even quicker meal! Add about a tablespoon of flour when you add the spices to the pan – this will help thicken the sauce.
The sauce reduces quite a bit while it’s simmering. The broth concentrates and each bite becomes super flavorful.
Every time I make this dish, I serve it with rice and beans. I think they’re the perfect sides. The rice soaks up a lot of the extra sauce and the mild beans are a nice contrast to the spicy chicken.