Sunday Skillet Chicken Tacos

Cooking tutorial

Ingredients

• 2 lbs chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ cup chicken broth
• 1 lime, juiced
• 8-10 flour or corn tortillas
• Toppings: shredded cheese, lettuce, tomatoes, sour cream, salsa, cilantro

Instructions

1. 1

   Step 1: Heat that olive oil in a big skillet over medium-high heat until it's shimmering real nice. You want it hot enough that when you add the chicken, it starts sizzling right away.

2. 2

   Step 2: Add your chicken pieces to the hot oil and let them brown on all sides, about 5 to 6 minutes total. Don't stir it every two seconds — let it sit and get some color on it.

3. 3

   Step 3: Push the chicken to the side of the skillet and add your diced onion to the empty space. Cook it for about 2 minutes until it starts getting soft and smells good.

4. 4

   Step 4: Add the minced garlic and cook it for another minute, stirring everything together so it doesn't stick or burn.

5. 5

   Step 5: Sprinkle in your chili powder, cumin, paprika, oregano, salt, and black pepper. Stir everything real good for about a minute so all the spices coat the chicken and onions nice and even.

6. 6

   Step 6: Pour in that chicken broth and squeeze your lime juice over everything. Stir it all together and let it simmer on medium heat for about 8 to 10 minutes until the chicken is cooked through and the sauce thickens up a little.

7. 7

   Step 7: Give it a taste and add more salt and pepper if it needs it — you want it flavorful but not too salty.

8. 8

   Step 8: Warm your tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave them for 1 minute.

9. 9

   Step 9: Spoon the chicken mixture into each warm tortilla and add whatever toppings you like — cheese, fresh lettuce, tomatoes, a dollop of sour cream, salsa, whatever makes you happy.

10. 10

    Step 10: Serve them right away while everything is still warm and tasty.

Pro Tips

• ★Don't overcrowd that skillet when you're browning the chicken — if you pile it all in at once, it steams instead of browning. Work in batches if you need to, and you'll get way better flavor.
• ★If your sauce looks too thin at the end, let it simmer a couple extra minutes without the lid on. If it's too thick, just add a splash more broth. You want it loose enough to coat the chicken but not soupy.