Easy Chicken Tacos in the Dutch Oven

 

INGREDIENT LIST

  • 2 teaspoons vegetable oil
  • 1 lb boneless skinless chicken breasts
  • 2/3 cup water
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix

PREPARATION

  1. In the dutch oven, heat oil over medium-high heat. Add chicken; cook 3 minutes on each side to brown. 
  2. Add enough water to skillet to come two-thirds of the way up sides of chicken; cover skillet tightly. Reduce heat to low; cook 13 to 15 minutes or until chicken is cooked through (did 3lbs of chicken and it took 25 minutes), tender and easy to shred. Cool 5 minutes. 
  3. Transfer chicken to cutting board; shred with two forks. Discard cooking liquid. 
  4. Return shredded chicken to skillet. Stir in 2/3 cup water and the taco seasoning mix; cook over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through and sauce is thickened. 

EXPERT TIPS

  • Try topping your easy chicken tacos with chopped green onions, tomatoes and guacamole.

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