Pulled Chicken Taco Tray Bake
Prep
Cook
Total
Author Heather Earl
Yield 6 servieng
Make ahead, keep in the fridge until ready to bake or use the Instant Pot, Pressure Cooker Insturctions
Ingredients
- 1 pound Skinless Chicken Thighs (8-10 thighs)
- 1 large Red Onion, chopped
- 6 cloves Garlic, peeled and smashed
- 1 box or Can Whole Tomatoes (chopped work fine too)
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Smoked Paprika
- 1 teaspoon crushed Fennel Seeds
- 1 teaspoon Smoked Sea Salt
- 1 cup Veggie or Chicken Broth
Toppings:
- Sour Cream
- Salsa
- Shredded Cheese
- Shredded Cabbage
- Hot Peppers
Instructions
- Heat a splash of Olive Oil in a Pan on high heat
- Sprinkle all the spices on a large plate
- Roll the chicken in the spices
- Brown in the Oil 2 minutes each side and remove to two aluminum baking trays
- Add the remaining ingredients, diving evenly among the trays
- Cover, label and refrigerate
- When ready to cook, preheat oven to 400f or 200c
- Bake 40 minutes until hot and cooked through and meat pulls apart easily. Shred with two forks
- Serve in warm tortillas with toppings: cooked corn, avocado, shredded cabbage, cheese, sour cream, salsa, cilantro
Instant Pot, Pressure Cooker Version:
- Heat Olive Oil under the sauté feature until hot
- Sprinkle all the spices on a plate and roll the chicken around until well coated
- Brown the chicken a few minutes on each side in the hot oil
- Add the remaining ingredients except for toppings
- Switch to Manual mode, lock the pressure valve and dial cook time to 12 minutes
- Let pressure come down at least 5 minutes and then release the remaining pressure by turning the steam valve open
- Carefully open the lid and pull chicken apart with forks
- Serve in Tortillas or over rice or Quinoa with toppings
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/pulled-chicken-taco-tray-bake/