Wednesday, January 21, 2015

Shredded Chicken-Under-A-Bowl Tacos

Chicken underwear? My frying pans don't have I improvise frequently. I do however have a good set of metal, uncoated, mixing bowls that I frequently use to trap heat/juice/flavor in the pan and  occupant of said pan to ensure the most flavorful food possible.

Like I've said may times: dining options in Kirksville are slim at best. So I cook.

For Shredded Chicken-under-a-bowl tacos you'll need a few simple, wholesome and identifiable ingredients.


  • 2 Boneless Skinless Chicken Breasts 
  • 1 tbs Avocado Oil
  • 1/2 Yellow Onion (cut into long/thin strips)
  • 1 Bell Pepper (red/yellow or orange) (cut into long/thin strips)
  • 1/2 Sweet Green Pepper (cut into matchstick size pieces)
  • 4 Cloves Garlic (coarsely chopped)
  • 2 Sprigs Cilantro 
  • 1 Lime (cut into wedges)
  • Mission corn tortillas 

  • Garlic powder - 1/2 tsp
  • Red pepper flakes -1/2 tsp
  • Cayenne pepper - dash
  • Chili powder - 1 tsp
  • Cumin - 1/4 tsp
  • Smoked Paprika 1/2 tsp 
  • Salt - dash (used smoked salt if you have it)


  • Salsa of choice (I love mango/pineapple based ones)
  • Guacamole (use the recipe on this sweet link)
  • Crumbled Mexican Cheese (
  • Fresh Lime Juice (Hence the wedges)

In a large metal bowl (that you will use to cover the pan later) rub the seasoning mixture onto the chicken and squeeze the juice of two lime wedges over the chicken. If you have time, let the chicken rest for a half hour, if not don't worry.

Bring the avocado oil to to temperature in a large frying pan over medium/high (6/10) heat. Add half the garlic and allow it to begin browning. Increase the heat to high (9/10) and place the chicken in the pan, on top of the garlic, cover with the metal bowl (or lid if you have one) and turn the heat down to low/medium (4/10). Allow the chicken to cook uninterrupted for about seven minutes, then remove the bowl and flip the chicken over, replace the bowl and let it cook for another five.

In the meantime prepare the guacamole, crumble the cheese and select your salsa of choice. Serving the toppings in little bowls and allowing everyone to make their own tacos is fun and oh-so tasty.

Back to the chicken. Remove the bowl and place the whole chicken breasts and half the liquid from the pan back in the bowl and set it off to the side. Turn the heat back up to medium (6/10) and after waiting a moment toss in the peppers, onions and remaining garlic. Here I like to turn the heat up a touch more to get a nice fajita style look to my veggies. Now is the best time to place corn tortillas in the oven, they take on a much better flavor when you heat them up for a few minutes before serving.

While the veggies are cooking, take two forks and shred the chicken breasts apart thoroughly. Once the peppers and onions are cooked (some char is great) and the garlic is real golden brown transfer them to a warm platter (setting the oven to 170 is safe for dishes/food/hands). Put the chicken back int he pan with its juice for just a moment, toss it around to pick up the last of the flavors lingering, then add it to the serving platter.

Share this dish with family and friends, enjoy!

Share and Enjoy!

Check out these Steak Tacos with black beans and guacamole too!