Chicken Tacos, Iris

6
iris mccall

By
@irislynn

Tacos that came out right, I covered the Pyrex with foil and let them bake at 325° for 30 minutes, this made the thighs give up a lot of gelatin, then I flipped them and turned the temperature to 500° for the remaining time, uncovered, to reduce the gelatin and intensify the flavor. Once cooled, deboned and shredded, I added the cilantro and chopped onions and 2 extra teaspoons of at the end for that burst of brightness, man were they good If you don't like cilantro omit and squeeze fresh lime juice over the shredded chicken. FINALLY, not chewy, overcooked or mushy, JUST PLAIN GOOD! !

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
25 Min
Cook:
1 Hr 5 Min
Method:
Bake

Ingredients

Add to Grocery List

  • 2 lb
    chicken thighs, skinned and debonair and shredded
  • 1
    handful of fresh cilantro, not, if you don't like it
  • 2 tsp
    onion powder, garlic powder,black pepper, chicken base,
  • 1 / 2
    medium yellow onion chopped
  • taco
    taco shells
  • ·
    lettuce, tomatoes, cheese, sour cream
  • ·
    fresh limes

How to Make Chicken Tacos, Iris

Step-by-Step

  1. Loosen the skin on the thighs and put a little of all the seasonings under the skin
  2. Put in a preheated 325° oven for 1 hour. After the hour let cool, then shred.Reserve gelatin from the thighs.
  3. Pour into a microwavable dish. Heat for 3 minutes. Then add onions chopped cilantro and 1 additional teaspoon of chicken base.
  4. Serve hot with preferred condiments.

Printable Recipe Card

About Chicken Tacos, Iris

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat, Soy Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy




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