Chicken Cacciatore Taco
How to make Chicken Cacciatore Taco Recipe
Makes 6 tacos
Ingredients:
2 Tablespoons + 2 Tablespoons vegetable oil, separated
2 boneless, skinless chicken breasts
1 large onion, sliced thin
2 green peppers, sliced thin
4-6 cloves garlic (depending on preference), sliced thin
1 cup white wine
2 cups canned diced tomato with juices
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1-2 whole lettuce leaves per taco
Tortillas
Method:
Heat 2 Tablespoons oil in a Dutch oven over medium heat. Cut chicken into four quadrants per breast and lightly brown about 4 ½ minutes on each side. Remove chicken to a plate.
Add remaining 2 Tablespoons oil to the Dutch oven, raise the heat slightly to medium-high, and add onions and peppers. Cook until onions are soft, about 8 minutes, stirring several times. Add garlic and cook 1 minute more.
Add wine and scrape up brown bits from the bottom of the pan, and simmer until wine is reduced by half, about 10 minutes. Add tomatoes, pepper, paprika, and oregano, and cook 2 more minutes. Return chicken, cover, and simmer 25 minutes over low heat. Shred chicken with two forks.
Cover a tortilla with lettuce and top with cacciatore mixture. Use a slotted spoon to drain liquid and avoid a soggy taco.
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| Chicken Cacciatore Taco |
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