Skillet Chicken Tacos

Skillet Chicken Tacos

We give new meaning to Taco Tuesday with this fun and delicious weeknight meal that will have your whole family asking for more.

Ingredients

  • 2 lbs boneless skinless chicken thighs, cut into small chunks approx. ½” wide x 1” long
  • 1 tbsp paprika
  • 2 tsp chili powder
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • 1 16 oz jar of Jar Goods Classic Red
  • 1 15oz can black beans, drained
  • ¾ cup shredded cheese (suggested: cheddar or monterey jack)

Serving suggestions/optional items

  • Hard or soft taco shells
  • Diced tomatoes
  • Sliced avocado 
  • Diced onion
  • Cilantro
  • Hot sauce

Method

Preheat oven to 375 degrees. Combine the spices (paprika, chili powder, oregano, salt, onion powder, garlic powder, and cumin)  in a large bowl. Add chicken to the bowl and toss well to evenly coat with the spice mixture.t. If time permits, allow the chicken to stand in the spice mix for 15-20 minutes. 

Place a large non-stick pan or cast iron skillet over medium high heat. Add the chicken to the pan and cook without turning for 4 minutes. After 4 minutes, the chicken should easily separate from the bottom of the pan when you turn it. Add the Jar Goods Classic Red sauce and black beans into the pan. Mix everything well to combine and then arrange the mixture so that it’s evenly distributed throughout the pan. 

Place the pan in the oven and bake for 10 minutes, stirring halfway through. Remove the skillet from the oven, top with cheese and place back in the oven for approximately 3 minutes, or until the cheese is melted. 

This is where the fun really begins. Serve in hard or soft shells, over a bed of chips or lettuce and enjoy with your favorite taco toppings. We love using tomatoes, white onion, avocado, cilantro and a dash of hot sauce. 

Optional: For a spicier variety, swap out the Classic Red for our Classic Spicy sauce, and/or consider adding ¼ tsp of cayenne to the spice mix for the chicken.

Photography by Elizabeth Bossin



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