Empty My Fridge
Chicken tacos
Ingredients
- Chicken thigh900 g
- Olive oil2 tbsp
- Onion · thinly sliced1
- Bell pepper · thinly sliced1
- Garlic · thinly sliced4
- Tomato paste1 tbsp
- Red wine½ cups
- Crushed tomatoes1 can
- Chili pepper · paste1 tsp
- Bay leaf1
- Rosemary1 sprig
- Thyme2–3 sprigs
- Hot water or chicken stock · as needed½–1 cup
- Salt
- Black pepper · ground
- Corn tortilla8
- Mozzarella cheese · shredded1 ½ cups
- Parsley · chopped
- Lemon · for serving
Instructions
- Season the chicken thighs and sear them until golden, then set them aside.
- In the same pan, sauté the onion, bell pepper and garlic. Add the tomato paste, deglaze with the red wine, then stir in the crushed tomatoes, chili paste, herbs, salt and pepper.
- Return the chicken to the pan, add a little water or stock, and simmer covered for 45 to 55 minutes, until tender.
- Shred the chicken. Blend and strain the sauce, then mix some of it back into the meat. Keep the rest as a dipping sauce.
- Dip the tortillas lightly in the sauce, fill with cheese and chicken, fold, and crisp on both sides in a skillet.
Summarized from GialloZafferano's video. Watch it for the details.
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GarlicOnionCheeseLemonTomatoBell pepperChicken thighTomato paste
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