Chicken rice tacos: prepare to meet your new weeknight dinner obsession! Forget everything you thought you knew about tacos because this recipe is about to revolutionize your taco Tuesday (or Wednesday, or Thursday we don’t judge!). Imagine tender, flavorful chicken and perfectly seasoned rice nestled in a warm tortilla, topped with your favorite taco fixings. Sounds amazing, right?
While not steeped in centuries of tradition like some dishes, chicken rice tacos represent a delicious fusion of cultures and culinary creativity. They’re a testament to how adaptable and exciting food can be when different flavors and techniques come together. Think of it as a global hug in a tortilla!
What makes these tacos so irresistible? It’s the perfect combination of textures and tastes. The juicy chicken, the fluffy rice, the crisp vegetables, and the creamy sauce all work together in harmony. Plus, they’re incredibly easy to customize to your liking. Whether you prefer a spicy kick or a milder flavor profile, you can easily adjust the ingredients to suit your taste. And let’s be honest, who doesn’t love a meal that’s both delicious and convenient? These chicken rice tacos are quick to prepare, making them perfect for busy weeknights or a fun weekend gathering. Get ready to experience taco perfection!
Ingredients:
- For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 packet taco seasoning (or homemade blend – see below)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- For the Rice:
- 1 tbsp olive oil
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp turmeric (for color and flavor)
- For the Taco Shells:
- 12 small corn tortillas (or flour tortillas, if preferred)
- Optional: Oil for frying (if making crispy shells)
- Toppings (Get Creative!):
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Guacamole or sliced avocado
- Salsa (your favorite kind!)
- Chopped cilantro
- Lime wedges
- Pickled onions
- Hot sauce
- Homemade Taco Seasoning (Optional):
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparing the Chicken:
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Sear the chicken thighs on both sides until browned, about 3-4 minutes per side. This step adds a lot of flavor, so don’t skip it! You don’t need to cook them all the way through at this point. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, chopped bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until the vegetables are tender. Stir frequently to prevent burning.
- Add Tomatoes and Broth: Pour in the diced tomatoes (undrained) and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet. These browned bits are called fond, and they add a ton of flavor to the sauce!
- Season the Sauce: Add the taco seasoning (or your homemade blend), cumin, chili powder, and smoked paprika. Stir well to combine. Taste and adjust seasonings as needed. You might want to add a little more salt, pepper, or chili powder depending on your preference.
- Simmer the Chicken: Return the seared chicken thighs to the skillet. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature of the chicken should reach 165°F (74°C).
- Shred the Chicken: Remove the chicken from the skillet and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return Chicken to Sauce: Return the shredded chicken to the skillet with the sauce. Stir to combine and let it simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce. This step is crucial for getting that delicious, saucy chicken.
Cooking the Rice:
- Sauté the Rice (Optional): In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. This step enhances the flavor of the rice, but you can skip it if you’re short on time.
- Add Broth and Seasoning: Pour in the chicken broth and add the salt and turmeric. Stir to combine.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during the simmering process, as this can release steam and affect the cooking time.
- Fluff the Rice: Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork. This helps to separate the grains and prevent them from sticking together.
Preparing the Taco Shells:
- Warm the Tortillas (Soft Shells): If you’re using soft tortillas, you can warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave them for 15-20 seconds. This makes them more pliable and prevents them from tearing when you fill them.
- Make Crispy Taco Shells (Optional): If you prefer crispy taco shells, heat about 1/4 inch of oil in a skillet over medium heat. Carefully fold a tortilla in half and use tongs to hold it open in the hot oil. Fry for about 1-2 minutes per side, until golden brown and crispy. Be careful not to burn them! Remove the taco shells from the skillet and place them on a paper towel-lined plate to drain excess oil. You can also bake the tortillas to make them crispy. Preheat your oven to 350°F (175°C). Lightly brush both sides of the tortillas with oil and drape them over the bars of your oven rack. Bake for 10-15 minutes, or until crispy.
Assembling the Chicken Rice Tacos:
- Fill the Taco Shells: Spoon a generous amount of the cooked rice into each taco shell.
- Add the Chicken: Top the rice with the shredded chicken and sauce.
- Add Toppings: Now comes the fun part! Add your favorite toppings, such as shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, guacamole, salsa, chopped cilantro, lime wedges, pickled onions, and hot sauce. Get creative and customize your tacos to your liking!
- Serve Immediately: Serve the chicken rice tacos immediately and enjoy! They’re best when the shells are still warm and the toppings are fresh.
Tips and Variations:
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level of the chicken.
- Vegetarian Option: Substitute the chicken with black beans or pinto beans for a vegetarian version.
- Rice Variations: Try using brown rice or cilantro-lime rice instead of plain long-grain rice.
- Cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or cotija cheese.
- Make Ahead: The chicken and rice can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the tacos.
- Slow Cooker Option: You can also make the chicken in a slow cooker. Combine all the chicken ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken and return it to the slow cooker to simmer for another 30 minutes.
- Instant Pot Option: For a quicker version, use an Instant Pot. Sear the chicken using the saute function. Then add the remaining chicken ingredients. Cook on high pressure for 12 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken and return it to the pot to simmer for a few minutes.
Enjoy your delicious and customizable Chicken Rice Tacos!
Conclusion:
This isn’t just another taco recipe; it’s a flavor explosion waiting to happen! Seriously, you absolutely have to try these Chicken Rice Tacos. The combination of tender, flavorful chicken, perfectly cooked rice, and all your favorite taco toppings creates a symphony of textures and tastes that will leave you craving more. I know I sound enthusiastic, but trust me, once you take that first bite, you’ll understand.
What makes these tacos a must-try? It’s the simplicity combined with the incredible depth of flavor. We’re not talking about complicated techniques or hard-to-find ingredients. This recipe is designed to be accessible to everyone, from seasoned cooks to kitchen novices. Plus, it’s incredibly versatile! You can easily adapt it to your own preferences and dietary needs.
Looking for serving suggestions? I love to serve these Chicken Rice Tacos with a side of fresh salsa, guacamole, and a dollop of sour cream or Greek yogurt. A sprinkle of chopped cilantro and a squeeze of lime juice really brighten up the flavors. For a spicier kick, add a few slices of jalapeño or a dash of your favorite hot sauce. And don’t forget the drinks! A refreshing margarita or a cold Mexican beer pairs perfectly with these tacos.
But the fun doesn’t stop there! Feel free to experiment with different variations. Try using brown rice instead of white rice for a healthier option. Add some black beans or corn to the rice for extra texture and flavor. If you’re feeling adventurous, try marinating the chicken in a different sauce, like a chipotle adobo or a teriyaki glaze. You could even swap out the chicken for shredded pork or ground beef. The possibilities are endless!
For a vegetarian option, substitute the chicken with seasoned tofu or grilled vegetables like bell peppers, onions, and zucchini. You could also add some crumbled queso fresco for a cheesy twist.
These Chicken Rice Tacos are also perfect for meal prepping. You can cook the chicken and rice ahead of time and store them in the refrigerator. Then, when you’re ready to eat, simply warm them up and assemble your tacos. They’re also great for parties and gatherings. Set up a taco bar with all the fixings and let your guests create their own masterpieces.
I’m so confident that you’ll love this recipe, and I can’t wait to hear what you think! Please, give these Chicken Rice Tacos a try. I poured my heart into creating a recipe that’s both delicious and easy to make, and I truly believe it’s a winner.
Once you’ve made them, please come back and share your experience in the comments below. Did you make any modifications? What were your favorite toppings? What did your family and friends think? I’m always eager to learn from your feedback and see how you’ve put your own spin on the recipe. Your insights will not only help me improve the recipe but also inspire other readers to try it. So, don’t be shy share your taco triumphs (and even your taco tribulations!) with the community. Happy cooking, and happy taco-ing! I hope these become a regular part of your meal rotation. Enjoy!
Chicken Rice Tacos: A Delicious & Easy Recipe You'll Love
Tender shredded chicken simmered in a zesty taco sauce, paired with fluffy rice and your favorite toppings, all nestled in warm tortillas. Customizable and flavorful!
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 packet taco seasoning (or homemade blend – see below)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp turmeric (for color and flavor)
- 12 small corn tortillas (or flour tortillas, if preferred)
- Optional: Oil for frying (if making crispy shells)
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Guacamole or sliced avocado
- Salsa (your favorite kind!)
- Chopped cilantro
- Lime wedges
- Pickled onions
- Hot sauce
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Sear the chicken thighs on both sides until browned, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, chopped bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until the vegetables are tender. Stir frequently to prevent burning.
- Add Tomatoes and Broth: Pour in the diced tomatoes (undrained) and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
- Season the Sauce: Add the taco seasoning (or your homemade blend), cumin, chili powder, and smoked paprika. Stir well to combine. Taste and adjust seasonings as needed.
- Simmer the Chicken: Return the seared chicken thighs to the skillet. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature of the chicken should reach 165°F (74°C).
- Shred the Chicken: Remove the chicken from the skillet and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return Chicken to Sauce: Return the shredded chicken to the skillet with the sauce. Stir to combine and let it simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
- Sauté the Rice (Optional): In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
- Add Broth and Seasoning: Pour in the chicken broth and add the salt and turmeric. Stir to combine.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during the simmering process.
- Fluff the Rice: Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork.
- Warm the Tortillas (Soft Shells): If you’re using soft tortillas, you can warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave them for 15-20 seconds.
- Make Crispy Taco Shells (Optional): If you prefer crispy taco shells, heat about 1/4 inch of oil in a skillet over medium heat. Carefully fold a tortilla in half and use tongs to hold it open in the hot oil. Fry for about 1-2 minutes per side, until golden brown and crispy. Remove the taco shells from the skillet and place them on a paper towel-lined plate to drain excess oil. You can also bake the tortillas to make them crispy. Preheat your oven to 350°F (175°C). Lightly brush both sides of the tortillas with oil and drape them over the bars of your oven rack. Bake for 10-15 minutes, or until crispy.
- Fill the Taco Shells: Spoon a generous amount of the cooked rice into each taco shell.
- Add the Chicken: Top the rice with the shredded chicken and sauce.
- Add Toppings: Add your favorite toppings, such as shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, guacamole, salsa, chopped cilantro, lime wedges, pickled onions, and hot sauce.
- Serve Immediately: Serve the chicken rice tacos immediately and enjoy!
Notes
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level of the chicken.
- Vegetarian Option: Substitute the chicken with black beans or pinto beans for a vegetarian version.
- Rice Variations: Try using brown rice or cilantro-lime rice instead of plain long-grain rice.
- Cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or cotija cheese.
- Make Ahead: The chicken and rice can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the tacos.
- Slow Cooker Option: You can also make the chicken in a slow cooker. Combine all the chicken ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken and return it to the slow cooker to simmer for another 30 minutes.
- Instant Pot Option: For a quicker version, use an Instant Pot. Sear the chicken using the saute function. Then add the remaining chicken ingredients. Cook on high pressure for 12 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken and return it to the pot to simmer for a few minutes.