Feed Me Friday: Chicken Tacos
by Alison Landolt
This recipe is brought to you by that feeling when you see that your friend has tacos written in her Endo Planner and you don’t.
Taco night in my house takes planning. We love to make carnitas, but that means we have to buy a big (unhealthy) piece of pork, carve it up, portion it out, etc. Not exactly conducive to sudden taco cravings. I threw caution to the wind (ok, my Instant Pot) and decided to experiment with chicken thighs. Is it still carnitas if it’s chicken? Probably not, but it turns out it is still delicious! And much simpler!
1 ½ -2 lbs. boneless, skinless chicken thighs
4 large garlic cloves, very roughly chopped
1¼ tsp. kosher salt
1 tsp. dried oregano
1 tsp. ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
½ cup chicken or vegetable broth
⅓ cup orange juice*
*You can omit the orange juice if you prefer. Increase broth to ¾ cup instead.
Special equipment: Instant Pot (electric pressure cooker)
1. Place whole chicken thighs in Instant Pot and toss with spices. Add garlic cloves and pour in the liquid. Seal lid and cook on high pressure for 20 minutes. Then natural release for 5 minutes.
2. Shred meat.
3. Now, you could stop here and have perfectly tasty, juicy meat (great for a rice bowl), or you can go on to the next step and have a more concentrated flavor with delicious crispy bits.
4. Working in 2 batches, transfer half of the shredded chicken and juices to a large nonstick skillet set over high heat. Cook undisturbed until the juices evaporate and the underside is well browned, about 5 minutes. Flip chicken and continue to cook, tossing occasionally. Cook until the edges are crispy, about 5–7 minutes longer. Transfer to a large paper towel-lined plate. Cover with foil to keep warm while you work on the next batch.
Serve over rice, quinoa, or corn tortillas and your favorite taco fixings. I like to sub Greek yogurt in place of sour cream and top with salsa and smashed avocado.
Alison Landolt is an EFHou cofounder.