Amazing Date Night Chicken Tacos Recipes

WORLD'S BEST CHICKEN TACOS

Steps:

• Start by rinsing and stemming 7-8 plum tomatoes. Roast them in a 400F oven for 20-25 minutes.
• For the chicken, add the seasoning ingredients to a bowl: 2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, freshly cracked black pepper, and a dollop of oil. Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning.
• For the rice, start by adding a dollop of oil to a saucepan over medium-high heat. Add 1 cup of rice and saute until the rice is turning opaque and golden brown. Meanwhile, add 1-2 of the roasted tomatoes to a blender along with 1/2 onion and a single garlic clove. Combine well and add this puree to the rice, cooking for a few minutes. Add 2 cups of stock and 1/2 teaspoon of salt. Bring to a boil and then reduce heat to a simmer. Cook until all of the liquid is absorbed. Set aside and cover, letting it sit its own steam for a few minutes. Salt to taste. (Note: it's okay to pull the roasting tomatoes from the oven a bit early when you need them for the rice.)
• When the tomatoes are done roasting add six of them to a blender for the Salsa along with 1 onion, 2 garlic cloves, 1 jalapeno, and a pinch of salt (optional). Pulse blend, leaving it a bit chunky. Taste for seasoning and for heat level. You can always add more jalapeno if you want a more fiery Salsa.
• To cook the chicken, I usually saute 3-4 tablespoons of chopped onion in some oil until tender (over medium-high heat) and then add the seasoned chicken. Form a single layer as much as possible and let the first side cook through all the way, then flipping and briefly cooking the second side. When done, add the chicken to a bowl and cover with foil until serving.
• For the guacamole, add 1/2 teaspoon of salt, 3-4 tablespoons of finely chopped onion, and the juice of 1 lime to a bowl. Combine with the flesh of two ripe avocados. Taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch. (I usually crush the chopped onion with the back of fork to mimic a molcajete and release some additional oils.)
• I recommend half-assembling the tacos for your family and friends, i.e. crisping them up on a comal or skillet before serving. First, put the chicken, guacamole, and salsa on the table in serving bowls. Then add 4-5 corn tortillas to the comal or skillet over mediumish heat (or as many as you can fit). Add a layer of refried beans, cheese, and rice to each tortilla. Cook until the cheese is melted or the bottom of the tortilla is turning golden brown, approx. 1-2 minutes. Serve immediately and let your peeps add the chicken, guacamole, and salsa themselves.

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

DATE NIGHT CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions.
• Sprinkle the chicken on one side with salt and pepper. Heat the olive oil over medium-high heat in a large skillet. When the oil is hot, add the chicken, seasoned-side down, then sprinkle the other side with salt and pepper. Cook until golden brown and cooked through, 5 to 6 minutes per side. Remove from the skillet and set aside.
• Drain the pasta, reserving 1 cup of the pasta water. Set aside.
• With the empty chicken skillet over a medium heat, add the white wine, scraping the bottom of the skillet with a wooden spoon, until almost fully reduced, about 30 seconds. Add the butter and melt. Add the broccolini and saute until bright green, about 1 minute. Add the asparagus and saute for 1 minute more. Add the garlic and oregano and stir to combine. Add the cream and bring to a simmer, stirring. Stir in the grated Parmesan, lemon zest and juice. Season with salt and pepper. Add the reserved pasta to the sauce and toss well to coat the pasta, adding the pasta water 1/4 cup at a time, if the sauce is too thick.
• Slice the chicken breasts thinly and place on top of the pasta, or serve them whole if you prefer. Garnish with the basil leaves and Parmesan shavings.