chicken mexican recipe

1023 – Pulled Chicken Tacos

Pulled Chicken Tacos:

1 pound Boneless Skinless Chicken Thighs
2 Jalapenos Sliced with Seeds
6 garlic cloves smashed
1 orange quartered
1 lemon quartered
2 limes quartered
1 1/2 cups yellow onions chopped
3 Tbsp. Taco Seasoning
2 cups water
1/2 cup Silver Tequila
1 tsp. Kosher Salt
1 tsp. Black Pepper
1/2 cup cooking liquid


Add all ingredients above and mix together into an oven safe baking dish and cover.
Cook at 275 degrees for 1 1/2 hours.
Remove from oven, strain the juice to be used while cooking and allow chicken thighs to cool until easy to handle.
Shred the chicken and place in a saute pan.
Add 1/2 cup of cooking liquid to pan and add 2 tablespoons of the taco seasoning, cook until liquid has concentrated.
Season the pulled chicken with salt and pepper as needed.
Use chicken in tacos, burritos, nachos or soup

Taco Seasoning:

2 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
4 Tbsp. Ground Cumin
2 Tbsp. Dry Oregano
2 Tbsp. Paprika
2 Tbsp. Chili Powder
1 Tbsp. Ground Mustard


Mix all spices thoroughly to ensure there are no clumps of spices
Use as needed in any desired dish

Pico de Gallo:

2 cups diced tomato
1 cup diced red onion
2 limes halved and juiced
1/4 cup minced cilantro
1/4 cup diced and seeded jalapeno
1/4 cup extra virgin olive oil
Salt and Pepper to taste


Prepare all vegetables as directed above and mix in a bowl.
Store Pico de Gallo in refrigerator for up to 3 days
Use as desired in any dish


2 Avocadoes Halved
1 lime halved and juiced
1/4 cup Pico de Gallo
Salt and Pepper


Half avocadoes and remove pit
Using a spoon, scoop the avocado out of the skin and add to a mixing bowl
Add lime juice and Pico de Gallo, and mix until thoroughly incorporated
Add salt and pepper to taste

Cilantro Lime Crema:

1 cup sour cream
1 lime zested and juiced
1/4 cup cilantro chopped
1 tbsp. cumin
Salt and Pepper


In a blender add zested lime and juice, sour cream, cilantro, cumin, salt and pepper
Blend all ingredients until smooth and season with salt and pepper to taste

Nicci Hughes
Roost Restaurant

Peggy Denny Show 18 050 – Recipe #1023, Part 1

Peggy Denny Show 18 050 – Recipe #1023, Part 2