Monday, October 11, 2010

An Un-recipe: {Super Simple Chicken Soft Tacos}


Text-Only Recipe

Some recipes are so simple that they almost can't even be called a recipe. Such is the case with this recipe for super simple chicken soft tacos. It's so simple, I'm dubbing it an UN-recipe.

Now, before you read the rest of this post, let me warn you, these tacos are simple, and they are unconventional. I know you are going to be scratching your heads, thinking, "gee Kelley, we really trust you and all, but how on Earth do teriyaki sauce, butter, and rotisserie chicken seasoning equal a chicken soft taco?!?!" Just have a little faith (go ahead, sing the song, I'll wait), and go with it. I promise these will be the richest, easiest chicken soft tacos you've ever made!

Oh, and as this is an original recipe (my Mom's to be exact!), there aren't really exact measurements, just instructions.

Hallelujahs:Delicious, Super Simple, Fast

Super Simple Chicken Soft Tacos

Boneless Skinless Chicken Breast Tenderloins
Teriyaki Sauce (Several turns of the pan, you want to just coat the bottom)
Butter (probably about 2 tablespoons, or so)
Rotisserie Chicken Seasoining (McCormick)

-First, defrost your chicken tenderloins. If you want to use boneless skinless chicken breasts, they will work just fine, too. Just go ahead, and cut them into strips.
-Get out a deep frying pan. Coat the bottom of the pan with teriyaki sauce. You want to have about 1/8-1/4 inch or so of teriyaki sauce in the bottom.
-Turn the burner on med-low
-Add your butter, and allow it to melt completely before placing chicken in the pan.
-Add your chicken in the pan, and sprinkle each tenderloin with McCormick Rotisserie Chicken Seasoning.
-I know, it looks really orange right now, and not like tacos at all. Just bear with me, I promise the end result will be worth it!
-And, in case you've never heard of Rotisserie Chicken Seasoning, I took a picture of the bottle, so you know what to be on the lookout for when you go to the grocery store.
-Now you're going to let the chicken simmer, uncovered for about 10 minutes or so. You want to keep the heat on the low side of medium though, if you heat too quickly, the teriyaki sauce will caramelize, and get too salty. I alway know it's time to turn the chicken when the white of the cooked side comes a little more than halfway up the sides.
-Now, flip your chicken to the other side, and sprinkle this side with the rotisserie chicken seasoning as well.
-Cook another 5-10 minutes, until you think the chicken is cooked through. If you want to cut into one, and make sure the juices run clear, feel free!
-Also, the sauce in the pan will gradually get a little bit thicker as you cook. This is okay, and just what we want. We just don't want it to boil, and caramelize the teriyaki sauce, burning it.
-Before taking out the chicken, flip it again, and sort of stir it all around in the sauce, coating both sides evenly.
-Now, remove the chicken to a cutting board, and cut into thin strips on the bias.
-After cutting, I sometimes pour some of the extra sauce over the top, and sometimes not, a lot depends on how juicy the chicken looks, and how well it soaked up the juices while cooking.
-To serve, I take my soft tortillas, and butter them on both sides.
-I place them in small frying pan, heated to medium/high and sort of toast each side.
-Then, just pile high with your favorite taco toppings! I like mine with just chicken, and cheese, but The Hubster likes them with sour cream, cheese, and tomatoes. No matter how you make it, it's going to be delicious when you eat it!

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