Salsa Infused Chicken TacosUser Submitted Recipe
4 Bone-in, skin-on chicken breasts
2 Cups of chopped onion
6 Cloves of garlic, diced
1 Cup prepared salsa, plus additional to serve on the tacos
2 Bay leaves
Salt & Pepper to taste
8 Corn tortillas
2 Tablespoons Canola Oil
1 Cup Queso Fresco
2 Cups fresh coleslaw mix, no dressing, or chopped cabbage
The first step is to cook the chicken, which can be done ahead of time over the weekend to make an easy and quick weeknight dinner. Place the first six ingredients in a dutch oven, or other large, oven-safe pot. Fill with water to cover all the ingredients. Place in a 300 degree oven for 1.5 - 2 hours, or until the chicken is falling off the bone. Remove from the oven and place chicken on a large plate or cutting board to cool. Remove the bay leaves and discard. Save the fluids in the pot!! Once cool enough to handle, remove the skin and bones from the chicken breast. Using your hands, gently shred the chicken breast meat. Place back into the pot with all the cooking liquids. If cooking ahead, at this point allow the meat and liquids to cool, place in a container, cover with a lid and refrigerate or freeze.
On dinner night, put the chicken in an oven safe dish. Place in a 350 degree oven for approximately 25 minutes, or until the juices are bubbling. Check the salt and pepper seasoning and add more if needed.
In a small pan, add (1) tablespoon of oil, turn heat to medium and allow to come up to temperature. When the oil is hot, lightly pan fry each corn tortilla one at a time until lightly browned on each side. Remove from oil and place on a paper towel to soak up excess oil.
To assemble the tacos, take the fried tortilla, sprinkle generously with queso fresco, put the hot chicken breast on top, sprinkle with the coleslaw mixture, and add the salsa on top. Continue to assemble enough tacos to feed your crew.