Taco ‘bout a winner-winner chicken dinner! These Crispy, Cheesy Chicken Tacos pack a punch with perfectly spiced chicken thighs, melty mozzarella, and fresh, zesty toppings! Plus the gut-friendly and wound-healing powers of Chicken Bone Broth mean you’ll be munching through a meal that’s nutritious, delicious, and fun to make!
Season chicken with cumin, cilantro, allspice, smoked paprika, salt and pepper, fry in a pan with 1 tbsp olive oil on medium heat (so spices don’t burn) until browned on both sides and fully cooked through (about 7-8 minutes per side). Remove from the pan.
Add 1 tbsp olive oil, onion and garlic to the pan, cook until softened, about 3-4 minutes.
Meanwhile, slice up chicken.
Add chipotle, tomato paste, chicken bone broth and boiling water, bring to a simmer, then add in sliced chicken. Cook for a further couple of minutes to bring together then remove from the pan. Set chicken aside in a bowl, and clean out the pan.
Add in 1 tbsp of olive oil, then lay the tortilla in the pan, add about 1/4 cup of cheese over the tortilla, and ⅓ cup of chicken mixture on one side of the tortilla. Fold the tortilla over to make a taco and press down, cook until crisp and then flip.
Serve with avocado, tomato, pickled jalapeno, lime juice, cilantro and salt tossed together in a bowl.
Season chicken with cumin, coriander, allspice, smoked paprika, salt and pepper, fry in a pan with 1 tbsp olive oil on medium heat (so spices don’t burn) until browned on both sides and fully cooked through (about 7-8 minutes per side). Remove from the pan.
Add 1 tbsp olive oil, onion and garlic to the pan, cook until softened, about 3-4 minutes.
Meanwhile, slice up chicken.
Add chipotle, tomato paste, chicken bone broth and boiling water, bring to a simmer, then add in sliced chicken. Cook for a further couple of minutes to bring together then remove from the pan. Set chicken aside in a bowl, and clean out the pan.
Add in 1 tbsp of olive oil, then lay the tortilla in the pan, add about 1/4 cup of cheese over the tortilla, and ⅓ cup of chicken mixture on one side of the tortilla. Fold the tortilla over to make a taco and press down, cook until crisp and then flip.
Serve with avocado, tomato, pickled jalapeno, lime juice, coriander and salt tossed together in a bowl.
Crispy Cheesy Chicken Tacos
With Chicken Bone Broth Concentrates
Not too tricky
8
45 mins
Taco ‘bout a winner-winner chicken dinner! These Crispy, Cheesy Chicken Tacos pack a punch with perfectly spiced chicken thighs, melty mozzarella, and fresh, zesty toppings! Plus the gut-friendly and wound-healing powers of Chicken Bone Broth mean you’ll be munching through a meal that’s nutritious, delicious, and fun to make!
Season chicken with cumin, cilantro, allspice, smoked paprika, salt and pepper, fry in a pan with 1 tbsp olive oil on medium heat (so spices don’t burn) until browned on both sides and fully cooked through (about 7-8 minutes per side). Remove from the pan.
Add 1 tbsp olive oil, onion and garlic to the pan, cook until softened, about 3-4 minutes.
Meanwhile, slice up chicken.
Add chipotle, tomato paste, chicken bone broth and boiling water, bring to a simmer, then add in sliced chicken. Cook for a further couple of minutes to bring together then remove from the pan. Set chicken aside in a bowl, and clean out the pan.
Add in 1 tbsp of olive oil, then lay the tortilla in the pan, add about 1/4 cup of cheese over the tortilla, and ⅓ cup of chicken mixture on one side of the tortilla. Fold the tortilla over to make a taco and press down, cook until crisp and then flip.
Serve with avocado, tomato, pickled jalapeno, lime juice, cilantro and salt tossed together in a bowl.
Season chicken with cumin, coriander, allspice, smoked paprika, salt and pepper, fry in a pan with 1 tbsp olive oil on medium heat (so spices don’t burn) until browned on both sides and fully cooked through (about 7-8 minutes per side). Remove from the pan.
Add 1 tbsp olive oil, onion and garlic to the pan, cook until softened, about 3-4 minutes.
Meanwhile, slice up chicken.
Add chipotle, tomato paste, chicken bone broth and boiling water, bring to a simmer, then add in sliced chicken. Cook for a further couple of minutes to bring together then remove from the pan. Set chicken aside in a bowl, and clean out the pan.
Add in 1 tbsp of olive oil, then lay the tortilla in the pan, add about 1/4 cup of cheese over the tortilla, and ⅓ cup of chicken mixture on one side of the tortilla. Fold the tortilla over to make a taco and press down, cook until crisp and then flip.
Serve with avocado, tomato, pickled jalapeno, lime juice, coriander and salt tossed together in a bowl.
