Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) artichoke hearts, drained and chopped
- 1 cup chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add chicken to the skillet and cook until browned on all sides, about 5 minutes.
3. Add diced tomatoes, chickpeas, artichoke hearts, chicken broth, thyme, salt, and pepper to the skillet. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened.
5. While the chicken mixture is simmering, warm the tortillas in a separate skillet over medium heat.
6. To assemble the tacos, spoon the chicken mixture onto the tortillas and top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 8-10 tacos
Nutritional information:
- Calories: 250 per taco
- Fat: 9g
- Carbohydrates: 26g
- Protein: 18g
Substitutions for ingredients:
- Chicken can be substituted with ground beef or turkey.
- Chickpeas can be substituted with black beans.
- Artichoke hearts can be substituted with roasted red peppers.
Variations:
- Add shredded cheese on top of the tacos for a cheesy twist.
- Serve with a side of rice or quinoa for a more filling meal.
Tips and tricks:
- Make sure to cut the chicken into small pieces for even cooking.
- Use tongs to flip the tortillas in the skillet to prevent them from breaking.
- Adjust the seasoning to your liking by adding more or less salt and pepper.
Storage instructions:
- Store leftover chicken mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken mixture in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the tacos on a platter with a side of rice and garnish with fresh cilantro.
Garnishes:
- Sliced avocado, fresh cilantro, and lime wedges.
Pairings:
- Serve with a side of rice or quinoa and a refreshing cucumber salad.
Suggested side dishes:
- Rice, quinoa, or cucumber salad.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Garmugia is a traditional Italian soup made with chicken, vegetables, and herbs.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve the tacos with a side of rice or quinoa and a refreshing cucumber salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A