Braised Chicken Tacos

I’m in a taco phase right now… Anything I can stuff into a tortilla, I want to devour. Lately I’ve made a multitude of breakfast tacos, fish tacos, and then these braised chicken tacos. If I could eat tacos for breakfast, lunch and dinner I would… well, I guess nothing is stopping me from doing that, other than the fact that I want to make every recipe known to man, and that includes recipes that aren’t tacos… but seriously, tacos are the best. Maybe I’ve told you this story, but when I was a kid, my brother Jeremy was not a taco fan. Whereas I would be ecstatic when I heard it was taco night, he would moan and groan and complain about tacos being boring and not filling. He said they were the Mexican equivalent of sandwiches… which I guess he also found boring. Weirdo! Luckily he has now changed his tune, otherwise I might have to disown him.

Onto the tacos… these are so simple, spicy and flavorful. They are a perfect and quick weeknight meal, which as you know are my favorite! Served alongside some rice and beans, you’ll have a complete (and filling) meal that no one should consider boring.

Braised chicken tacos

Braised Chicken Tacos

Serves 4

Ingredients:

2 Tbsp vegetable oil

1 large yellow onion, thinly sliced

1 jalapeno, thinly sliced

1 large bone-on, skin-on chicken breast (about 1 lb)

1 cup chicken broth

1 12-15 oz can tomato sauce (mine was 15 oz)

2 Tbsp cumin

2 Tbsp chili powder

1 Tbsp chipotle chile powder

Kosher salt, to taste

12 corn tortillas

For topping:

Cilantro

Scallions, thinly sliced

Radishes, thinly sliced

Avocado slices

Cojita cheese (optional)

Lime wedges

Directions:

1. Heat oil in a heavy pot, preferably a Dutch oven, over medium-high heat. Add onions, jalapenos, and a sprinkle of salt. Cook for 5-7 minutes, stirring frequently, until the onions and jalapenos are browned and have started to soften.  Add chicken broth, and scrape up the browned bits on the bottom of the pan. Reduce heat to medium.

2. Add the chicken breast to the pot, skin side down. Cook for 5 minutes, so that the fat has a chance to render.

3. Add the tomato sauce, cumin and chili powders and stir to combine. Flip the chicken over, and place the lid on to cover. Reduce heat to low and cook 15 minutes, flip chicken over and cook another 15 minutes until chicken is cooked through.

4. Remove the chicken breast, and shred the meat. Add the shredded meat back to the pot, and throw away the bone and skin. Season with salt to taste.

5. Heat up the tortillas- to heat mine, I place a stainless steel skillet over medium-high heat. When heated, add as many tortillas as can fit (my 12-inch skillet can hold 3). When the first side is starting to brown and puff up, I flip and brown the other side.

6. To serve, top the warm tortillas with the braised chicken and sauce, cilantro, radish slices, scallions, avocado, cojita cheese (if using) and a squeeze of lime juice. Serve alongside rice and beans.

Source: heatherchristo.com

Buffalo Chicken Salad with Avocado Ranch Dressing

Buffalo chicken has to be one of my favorite foods ever…. and of course it’s one of my boyfriend’s favorites! I love it in pretty much any incarnation, whether it be the classic buffalo chicken wings, or a twist on the classic, such as a topping on a pizza, inside egg rolls, in potato skins, etc. If it has buffalo chicken in the title, it can pretty much be guaranteed that I’ll try it.  When this recipe popped up on Smells Like Home a month ago, I immediately put it at the top of my “make after this detox” list. Ron was all for it because even though it’s a healthy salad, buffalo chicken makes everything exciting!

The buffalo chicken in this recipe is baked, which cuts the guilt down even further. It’s breaded in a toasted panko breadcrumb coating, and baked on a wire rack, which ensures that the chicken will stay crispy, rather than soggy.  The creamy avocado ranch dressing is a perfect accompaniment to the salad, although if you wanted, you could certainly serve it with a regular ranch or blue cheese dressing. I will most definitely be making this regularly. Ron has already requested a repeat of this meal, and I will be fulfilling that request soon.

Buffalo Chicken Salad
Serves 2-4 (Depending on how hungry you are!)

Ingredients:
1 recipe buffalo chicken (recipe follows)
Avocado ranch dressing (recipe follows)
Lettuce
Cherry or grape tomatoes
Blue, feta or cheddar cheese
Crumbled bacon(optional)
Scallions or red onions (optional)
Celery (optional)

Directions:
1. Assemble individual salads. Place buffalo chicken on top. Drizzle dressing over salad.

Buffalo Chicken
Ingredients:
2 cups panko breadcrumbs
2 Tbsp canola oil
1/2 cup all-purpose flour
1 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper (optional)
3 large egg whites
1 Tbsp water
1 Tbsp Dijon or whole grain mustard
1 tsp minced fresh thyme or 1/4 tsp dried thyme
Cooking spray
1 lb chicken tenderloins ( or boneless skinless chicken breasts cut into 3/4-inch strips
1 cup buffalo wing sauce (I used Frank’s Red Hot Original)
3 Tbsp salted butter

Directions:
1. Preheat oven to 475 degrees. Line a baking sheet with tinfoil, and place a wire rack on the sheet. Spray with nonstick cooking spray.
2. Place a large skillet over medium-high heat, and add canola oil and breadcrumbs. Toss together and stir until the breadcrumbs are golden brown, about 8-10 minutes. Place in a shallow dish or pie plate when toasted.
3. In a second dish or pie plate, stir together the flour, garlic, salt and cayenne pepper, if using. In a medium bowl, whisk together the egg whites, water, mustard and thyme.
4. To prepare chicken, dredge each piece in the flour mixture, then the egg whites, then the breadcrumbs. Place on the prepared wire rack on the baking sheet. When all the chicken is coated, spray the tops with nonstick cooking spray. (I highly recommend getting an oil mister- that way you can use your own oil, without all the other ingredients that the cooking spray usually contains.)
5. Place the chicken in the oven and make for 10-12 minutes, until the chicken is cooked through, and the coating is golden brown.
6. While the chicken cooks, place the butter and the wing sauce in a microwave safe bowl and microwave in 30-second increments until the butter is melted. Whisk together to combine.
7. When chicken is cooked, dredge each piece carefully in the buffalo sauce to coat.

Avocado Ranch Dressing

Ingredients:
1/2 avocado, removed from skin and diced
1/3 cup mayonnaise
1/3 cup sour cream
2 tsp olive oil
1 1/2 tsp lemon juice
Up to 1/2 cup buttermilk
1 small bunch of chives, or 1 scallion, roughly chopped
2 Tbsp parsley, chopped
1 small clove garlic, minced
1/4 tsp sea salt
Freshly ground black pepper

Directions:
1. Place avocado, mayonnaise, sour cream, olive oil, lemon juice, 1/4 cup buttermilk, chives (or scallions), parsley, garlic, salt and pepper to taste, in a blender. Blend for about 10 seconds. Scrape down side, add more buttermilk if desired to change consistency, and blend until completely smooth. Season with salt and pepper to taste.

Source: Smells Like Home

Buffalo Chicken Previously: Buffalo Chicken Melts

Here are some other buffalo chicken recipes from around the web that I’d love to try!
Buffalo Chicken Monkey Bread (Confections of a Foodie Bride)
Buffalo Chicken Bites (Tracey’s Culinary Adventures)
Buffalo Chicken Egg Rolls (Smells Like Home)
Buffalo Chicken Sliders (Country Cleaver)
30-Minute Buffalo Chicken French Breads (How Sweet It Is)

Chicken and Wild Rice Soup

I bet that chicken soup is a comfort food for a huge number of people out there, and rightfully so in my opinion.  It’s something many of us associate with childhood, and our mothers. It’s something I crave in the winter, and especially when I’m under the weather. I made this soup a few weeks ago when I was nursing a seemingly never-ending cold. One that seems to have finally gone away- I’d like to attribute that to this soup! This is my favorite quick and easy version of chicken soup. It is from the wonderful cookbook Fresh Flavor Fast, which comes from the people over at Everyday Food, one of my most favorite cooking magazines that unfortunately is no longer a standalone magazine. That magazine, this cookbook, and the other two in this series- Great Food Fast and Everyday Food: Light, I seem to turn to again and again for reliable and delicious weeknight meals. This soup comes together relatively quickly, uses some shortcuts such as store-bought chicken broth, but cooks in such a way that imparts it with so much flavor. Sauteing the onions and poaching the chicken in the chicken broth really work to make this soup so flavorful.

Chicken and Wild Rice Soup
Serves 4

Ingredients:
2 Tbsp olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground black pepper
32-oz low-sodium chicken broth
2/3 cup wild-rice blend
4 boneless, skinless chicken thighs (about 8 oz), or 8 oz boneless skinless chicken breast 
4 carrots, coarsely chopped
4 celery stalks, coarsely chopped
Directions:
1. Heat oil over medium heat in a large pot, preferably a dutch oven. Add onion, season with salt and pepper, and cook for about 3-5 minutes, until onion starts to soften, stirring occasionally. Add chicken broth, rice, and water, and bring to a boil. Reduce to a simmer, cover, and cook for 35 minutes.
2. Add chicken, carrots, and celery. Return soup to a boil, and then reduce to a simmer. Cook for about 15 minutes, uncovered, until the chicken is cooked through and the vegetables are tender. Remove the chicken, and shred.
3. Return the shredded chicken to the pot, and season soup to taste with salt and pepper.