The easiest way for me to switch up taco night is to switch up the protein. This pulled chicken recipe is super easy and delish to boot. Use it for tacos, quesadillas, nachos, or on top of a garden salad. Point? Leftovers are easy with this!
Pulled Taco Chicken
- 2 tbsp olive oil
- 3-4 boneless, skinless chicken breasts
- 1 tsp kosher salt + fresh cracked pepper
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground chili powder
- 1, 4 ounce can of diced green chilies
- 2 tbsp all purpose flour
- 1 cup low sodium chicken broth
- 1 bottle light beer, such as corona light, bud light, etc.
In a small dutch oven over medium heat, add 1 tbsp of oil. Season chicken with salt and pepper. Once the pot is warm, add your chicken breasts, brown on both sides, and remove from the pot.
Lower heat to medium low and add 1 more tbsp of oil, and then your onion. Sauté for 5 min. Toss in the garlic, green chilies, cumin, plus chili powder, and allow to cook for a minute. Next, sprinkle the flour on top and whisk till vegetables are covered.
Allow this to cook for a couple minutes (stirring occasionally). Slowly whisk in the broth, then the beer, whisking to ensure lumps are removed.
Add the chicken back into the pot, bring to a simmer, and allow the sauce to thicken for about 10 minutes. When sauce looks thicker, place a tight fitting lid on the Dutch oven and lower the heat down to low. Allow the chicken to cook on low for about 45 minute to an hour (if you like a thicker sauce, you can make a slurry of 1 tbsp cornstarch + 1-2 tbsp water and add to the mix and bring back to a boil til thicker).
Remove chicken from the pot and shred using two forks. Place chicken back into the pot. When ready to serve, use a slotted spoon to remove chicken from the pot.