Confetti Chicken Tacos is a Mexican main course. This recipe makes 8 servings with 322 calories, 22g of protein, and 15g of fat each. For $2.39 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 44 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 40 minutes. It is a good option if you're following a gluten free diet. Head to the store and pick up taco shells, onion powder, onion, and a few other things to make it today. It is brought to you by A Family Feast . With a spoonacular score of 88%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Sloppy Joe Confetti Tacos, Chicken Confetti, and Instant Pot Chicken Tacos (shredded chicken tacos).

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 10 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Cut the chicken thighs up into very small pieces by cutting the thighs into strips with a very sharp knife, then turn and cut against the strips into tiny pieces. Lay them out and sprinkle with salt and pepper.In a large heavy bottomed fry pan over high heat, place one tablespoon of the oil. When smoking hot, swirl around the pan and add half the chicken pieces. Make sure you drop the pieces in a little at a time so they are separated. If you put them in the pan in a pile and try to spread them out, they will start to steam and will not sear. Cook these for a few minutes to brown one side and with a spatula, flip and cook the other side for one minute (dont worry about turning every single piece). Transfer this to a bowl.Heat the pan back up with the second tablespoon of oil and cook the second half of the chicken once the pan is smoking hot. Remove that batch to the same bowl.Reduce the burner to medium high and heat the last of the oil. Add onions and all five peppers and saut for about three minutes until just tender.Add all of the herbs and spices, the water, tomato paste, cilantro and cooked chicken with any liquid from the bowl and cook stirring often over medium heat for about five minutes to thicken and meld the flavors.Remove from heat and serve with your choice of soft or hard taco shells and toppings.

Step by step:

1. Cut the chicken thighs up into very small pieces by cutting the thighs into strips with a very sharp knife, then turn and cut against the strips into tiny pieces. Lay them out and sprinkle with salt and pepper.In a large heavy bottomed fry pan over high heat, place one tablespoon of the oil. When smoking hot, swirl around the pan and add half the chicken pieces. Make sure you drop the pieces in a little at a time so they are separated. If you put them in the pan in a pile and try to spread them out, they will start to steam and will not sear. Cook these for a few minutes to brown one side and with a spatula, flip and cook the other side for one minute (dont worry about turning every single piece).

2. Transfer this to a bowl.

3. Heat the pan back up with the second tablespoon of oil and cook the second half of the chicken once the pan is smoking hot.

4. Remove that batch to the same bowl.Reduce the burner to medium high and heat the last of the oil.

5. Add onions and all five peppers and saut for about three minutes until just tender.

6. Add all of the herbs and spices, the water, tomato paste, cilantro and cooked chicken with any liquid from the bowl and cook stirring often over medium heat for about five minutes to thicken and meld the flavors.

7. Remove from heat and serve with your choice of soft or hard taco shells and toppings.

Nutrition Information: