Pulled Chicken Tacos

When I stop and think about it, it’s a little funny that when I “don’t feel like cooking,” this is the kind of thing that I come up with.
This easy meal came to fruition as a result of the following circumstances:
1. I’ve eaten pasta four nights in a row, which probably means it’s time for a break.
2. I had a package of chicken in the fridge that needed to be used.
3. I was due to pick my wife up from the airport as she was returning from a business trip, so I needed something easy, flavorful and comforting.
I opted for tacos because – frankly – I had the ingredients available:
-1.5 lbs chicken breast
-1/4 cup taco seasoning
-1/2 yellow onion, chopped
-2 cloves garlic, minced
-1 chipotle pepper in adobo, minced
-2 tbsp vegetable oil
-2 green peppers, sliced
-1/2 cup minute rice
-salt and pepper
Add oil to a deep pan over medium heat. Cook the onion, stirring until transliscent, about 3 minutes. Add the garlic and chili pepper. Cook, stirring, for an additional minute. Scoop the mixture to the edge of the pan.
Season the whole chicken breasts, and brown them on both sides alongside the onions, garlic and chili pepper.
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Once a nice crust had developed (the chicken doesn’t have to be cooked all the way through) pour the stock into the pan. It should cover, or nearly cover, the chicken. If the pan you’re using isn’t nonstick, this will serve to deglaze the bottom as well. Turn the heat to medium-low, add the taco seasoning, stir, and allow the chicken to simmer.
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If you would like to speed up the cooking process, make sure the chicken is immersed in the liquid, and slice the breasts into smaller pieces. You may need to add more stock depending on the size of the pan.
Cover and simmer for 20 minutes before adding the sliced peppers.
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Cover again, and continue to simmer. After about 40 minutes of cook time, you should be able to begin to pull apart the chicken with minimal effort (using a fork or tongs). This is the point at which you should add the rice and cover the pan (about 20 minutes before you want to eat).
If you use regular brown rice, not minute rice, the cook time will be significantly longer.
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Rather than straining the liquid, and losing all of those wonderful flavors, this little bit of rice should absorb the majority of it.
After the rice has absorbed the majority of the excess water, shred any chicken that has not already fallen apart, and give it one last good stir to incorporate all of the wonderful flavors and textures.
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Serve the final product by itself, on flour tortillas, with salsa, hot sauce, cheese, or your favorite toppings, or however else you would like. Most of all, enjoy it!

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