Author Notes
I discovered this method of cooking chicken a few years ago and have used it countless times since. Make a simple, spiced tomato sauce speckled with sweet bell peppers and red onion. Cut some chicken breasts in half and sink them into that sauce to simmer for 30 minutes. By that point, it should be tender and easily shredded with two forks into bite-sized pieces. Either reduce the sauce left in the pot can to make it even more thick and rich, or just stir the chicken straight back into the sauce. It’s a one-pot meal if you eat it as I do: wrapped in a stove-charred tortilla with salsa, sour cream and some fresh cilantro. Keep leftovers for the next day to reheat and serve over rice with more sour cream, shredded cheese, and a few slices of avocado. —Izy Hossack
Ingredients
- For the tacos:
-
1 tablespoon
olive oil
-
1
bell pepper, seeds and stem removed
-
3/4
red onion, sliced (keep the rest for the salsa)
-
2 teaspoons
ground cinnamon
-
1 teaspoon
ground cumin
-
1/2 teaspoon
ground cayenne pepper
-
2 teaspoons
sweet smoked paprika
-
2
cloves of garlic, minced
-
15 ounces
can of chopped tomatoes
-
2 teaspoons
granulated sugar
-
1 tablespoon
Worcestershire sauce
-
1 tablespoon
apple cider vinegar or lime juice
-
2
skinless, boneless chicken breasts
-
sour cream, to serve
-
tortillas, to serve
- For the salsa
-
1 cup
fresh pineapple cubes
-
8 or 9
cherry tomatoes, chopped
-
1/4 cup
chopped cilantro
-
1/4
red onion
-
2 teaspoons
lime juice or apple cider vinegar
-
1/2 teaspoon
sriracha or other hot sauce
-
1/4 teaspoon
sea salt
Directions
-
For the tacos:
In a large pot, heat the olive oil over a medium flame.
-
Cut the bell pepper into roughly 1/2-inch squares and add to the pot along with the onion.
-
Add in the cumin, cinnamon, cayenne and paprika. Stir together until coated then cook, stirring until the onions are translucent and soft.
-
Mix in the garlic then cook for a further minute. Pour in the tomatoes and add the granulated sugar, Worcestershire sauce and vinegar. Stir together well, scraping the bottom of the pot to make sure nothing has stuck and bring to the boil.
-
Cut the chicken breasts in half then add into the pot. Submerge them in the sauce and leave to simmer on a medium-low heat, stirring occasionally, for 30 minutes.
-
Remove the chicken breasts from the sauce to a cutting board, leave the sauce on the stove to stay hot. Using two forks (one to hold the meat still, the other to pull) shred the chicken. Stir the shredded chicken back in and take off the heat.
-
To make the salsa:
Chop the pineapple into small dice. Place into a small bowl with the tomato, cilantro, red onion, lime juice, sriracha and salt. Stir together then chill until needed.
-
Warm the tortillas over the low flame of the hob then serve with the pineapple salsa, shredded chicken and sour cream.
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com
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