Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth
- 8-10 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
3. Add the onion, garlic, and jalapeño pepper to the skillet and cook for 2-3 minutes, until the onion is translucent.
4. Stir in the cumin, chili powder, paprika, salt, and black pepper.
5. Pour in the chicken broth and stir to combine.
6. Reduce the heat to low and simmer for 5-7 minutes, until the sauce has thickened and the chicken is coated in the spices.
7. Warm the tortillas in a dry skillet or microwave.
8. Spoon the chicken mixture onto the tortillas and sprinkle with chopped cilantro.
9. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering sauce
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 20g
- Protein: 25g
- Fiber: 4g
Substitutions for ingredients:
- Chicken can be substituted with ground beef or turkey.
- Jalapeño pepper can be substituted with a milder pepper or omitted altogether for less spice.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
Variations:
- Add diced bell peppers or tomatoes to the chicken mixture for added flavor and texture.
- Top the tacos with shredded cheese, sour cream, or guacamole for a creamy finish.
- Use the chicken mixture as a filling for burritos or quesadillas.
Tips and tricks:
- Dice the chicken into small, bite-sized pieces for even cooking.
- Use tongs to flip the chicken and prevent it from sticking to the skillet.
- Adjust the spice level to your liking by adding more or less chili powder and jalapeño 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 heated through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and chopped cilantro for a colorful presentation.
Garnishes:
- Chopped cilantro and lime wedges
Pairings:
- Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the chicken is sticking to the skillet, add a little more oil to the pan.
- If the sauce is too thick, add a splash of chicken broth to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pollo picado is a popular Mexican dish that translates to "chopped chicken." It is typically made with diced chicken cooked in a spicy tomato-based sauce.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve the tacos with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican