Rosemary Chicken Tacos Recipes

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

ROSEMARY CHICKEN TACOS

Steps:

• Garlic Spread: remove papery skin from garlic head; cut top off garlic bulb, exposing garlic cloves.
• Place bulb in center of large piece of foil; drizzle with oil and wrap to enclose, sealing edges tightly.
• Roast in preheated 400° oven for 35-40 minutes or until fragrant and soft.
• Unwrap garlic; gently remove garlic cloves.
• Mash 5 cloves with a fork, creating a paste; reserve remaining garlic for another recipe.
• In a medium bowl, combine paste, cream cheese, chives, and jalapeno; season with salt to taste.
• Taste and add more garlic cloves, if desired.
• Transfer to an airtight container and refrigerate for 1 hour or for up to 4 days.
• Tacos: in a small bowl, combine rosemary, salt, and peppercorns.
• Coat chicken with oil, then rub with rosemary mixture.
• Grill chicken on preheated greased barbecue grill, med-high heat, turning once, until no longer pink inside, 6-8 minutes per side.
• Transfer chicken to a cutting board; let stand 6-8 minutes.
• Cut into thin slices.
• Build tacos--divide chicken equally among tortillas.
• Top with Creamy Garlic Spread and sun-dried tomatoes.
• Fold tortillas in half.

ROTISSERIE CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
• Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
• Warm taco shells in the preheated oven for 3 to 5 minutes.
• Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

ROSEMARY CHICKEN

Steps:

• In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

RICO RODRIGUEZ' MOM'S CHICKEN TACOS

Steps:

• Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 170°. , Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle., In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer., Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings, if desired.