Chili Today Chicken & Bean Tacos
Posted on February 15 2024
These Chili Today! Braised Chicken Tacos bring bold flavor and tender, juicy chicken to your table with minimal effort. Thanks to a slow, hour-long simmer with pinto beans, tomatoes, and Curio’s Chili Today! spice blend, this recipe delivers rich, complex Tex-Mex flavors. Perfect for casual dinners, parties, or even meal prepping, the shredded chicken pairs beautifully with warm tortillas, creamy avocado, and melted cheese for a customizable, crowd-pleasing meal.
Chili Today Chicken & Bean Tacos
Rated 5.0 stars by 1 users
Category
Main
Servings
4-6
Prep Time
20 minutes
Cook Time
75 minutes
Calories
500
Author:
Curio Kitchen
Savor the richness that comes from an hour-long braise and the complex flavors of Chili Today!
If you’re not in the mood for tacos, serve the chicken over rice with your favorite toppings.
Ingredients
- 1½ pounds boneless, skinless chicken thighs
-
1 teaspoon sea salt
- 2 tablespoons neutral oil, divided
- 1 can (10 ounces) diced tomatoes with green chilies
-
1 tablespoon Chili Today!
- 1 can (15 ounces) pinto beans, not drained
- Juice of 1 lime
- 1 cup chopped cilantro
- Corn or flour taco-sized (6-inch) tortillas, warmed
- Sour cream
- Sliced avocado
- Shredded cheese, such as Monteray jack or queso Oaxaca
For the chicken
For the tacos
Directions
- Season both sides of the chicken with the salt and set aside.
- Put 1 tablespoon of the oil into a Dutch oven set over medium-high heat. When the oil shimmers, add half of the chicken thighs to the pot and arrange in a single layer. Cook until the thighs are well browned and lift easily from the pot, then turn the thighs over and brown the other side. Transfer the browned thighs to a plate. (The chicken will not be cooked through at this point, it will finish cooking during the braise.) Add the remaining tablespoon of oil to the Dutch oven and brown the remaining chicken thighs in the same way.
- Return the thighs to the pot, along with the tomatoes, Chili Today!, and beans with their liquid. Stir to mix the ingredients. Bring the liquids to a simmer, then reduce the heat to low and cover. Simmer until the chicken is very tender, about 1 hour. Shut the heat off.
- Shred the chicken with tongs or two forks. Add the lime juice and cilantro and stir to combine. Taste and add more Chili Today!, salt, or lime juice as needed.
- Serve with the warmed tortillas and toppings arranged buffet-style, letting your eaters assemble their own tacos.
Recipe Note
Note: Be sure not to drain the beans — their liquid along with the tomato juice adds enough moisture to braise the chicken.
Quick Tip: Chili Today! chips are a favorite Curio staff snack and are ‘stupid easy’ to make: Open a fresh bag of plain potato or tortilla chips, add a generous sprinkle of Chili Today!, then roll the bag closed and shake for half a minute. Dump the chips into a large bowl and crack open a cold beer. You’re welcome!
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