I went to an awesome hole in the wall taco joint tucked away somewhere in Chicago and I tried a taco that was so unbelievably tasty, yet sort of very simple and plain, but in the best way possible.
I’ve said it before, but I’ll take an opportunity when it comes my way, simplicity in a recipe is always the best choice because that’s when you can really highlight the particular ingredients in it and bring out their very best. I mean, this taco was just a slow-cooked beef and onion taco. Sounds pretty decent, pretty plain. But! It tasted like absolute heavenly heaven heaven.
So then what’s up with the chicken recipe? Yep, honestly, ’cause that’s what I felt like eating. So I used the beef taco as inspiration to make the same kind of thing but instead of pulled beef I’m using juicy, fall-off-the-bone, melt-in-yo-mouth pulled chicken.
I top mine with some caramelized onions that give both sweetness and a touch of acidity from the barely-there dash of vinegar that makes all the difference (yum.), and then a couple slices of charred jalapeños. Ju know, for some ehspicy, yeah? Oh and this is such an incredibly easy AND delicious meal, that you can simply make it whenever and with basically zero effort. Yes! The only thing you really need to do is cut some onion and wait for the chicken to get its tender juiciness on.
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- 3 Chicken Breasts, with skin and bone-in
- 3 large Onions
- 1 + ¼ teaspoons Sea Salt
- ½ teaspoon of Black Pepper
- 1 teaspoon of Turmeric Powder
- 5 cups of Water
- 4 tablespoons Olive Oil (I use the Whole Foods 365 brand that’s labeled with “100% Californian” - it’s real and it’s good)
- 2 tablespoons Butter
- 2 tablespoons of White Vinegar
- 1 Jalapeño, sliced into rings
- Small Flour Tortillas
- Place chicken breasts into a large, heavy pot.
- Chop 1 onion and throw it into the pot. Quick onion chopping tip for ya: Do it near an open flame, like your gas stove if you have one. No cry cry.
- Add 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of turmeric powder to the pot.
- Add the water into the pot.
- Cover the pot with a secure lid and simmer the chicken over medium/medium-low heat, checking every once in a while to make sure there is still some liquid in the pot, so that the chicken doesn’t burn on the bottom. Add more water as necessary. I typically don’t let the water level get to less than a fourth the way up the breasts. Simmer chicken until completely fork tender, and can very easily be separated from the bone (approximately 1 hour and 45 minutes). Halfway through the cooking process, flip the chicken over.
- Once the chicken is done, remove the breasts onto a clean plate or board, and remove the bones and the skin. Pull the chicken using two forks as shown in the video and then place the pulled chicken into a medium-large sized mixing bowl. Pour all the juices from the pot into the bowl with the chicken and toss to coat the chicken.
- Cut 2 onions in half and then slice them into half-rings.
- Add the sliced onions to a large, deep pan and add in 4 tablespoons of olive oil and 2 tablespoons of butter.
- Cook over medium-low heat until caramelized (approximately 50 minutes).
- Once the onions have caramelized, add the white vinegar and ¼ teaspoon of salt to the onions. Mix, and cook for about 30 seconds, and remove onions onto a clean plate, but keep the pan with its leftover oil on the heat for the next step.
- Char the jalapeño slices by cooking them in that same pan, using the fat that was already in the pan to give them a nice sear. Flip the jalapeño slices after 30 seconds, and cook for another 30 seconds to get char marks on them. Remove onto a clean plate.
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