Directions
- 1Season chicken thighs with black pepper, onion powder, garlic powder, salt, oregano, smoked paprika, olive oil, and chipotle sauce.
- 2Mix the chicken well to ensure it's fully coated.
- 3Let the seasoned chicken sit for about 30 minutes.
- 4Add oil to a pan and fry the chicken thighs until crispy.
- 5Remove the crispy chicken thighs from the pan and chop them up.
- 6To a separate pan, add oil and fry 1 cup of rice.
- 7Add 2 cups of water, tomato sauce, onion powder, cumin, tomato bouillon, and chicken bouillon to the rice.
- 8Mix the rice mixture and bring it to a boil.
- 9Once boiling, put a lid on the pan, lower the heat to low, and set a timer for 25 minutes.
- 10After 25 minutes, turn off the heat and let the rice sit for 10 minutes without uncovering.
- 11Add oil to a pan for the tacos.
- 12Place flour tortillas in the pan, add chopped chicken, quesadilla cheese, and more cheese on top.
- 13Close the tortillas and fry until crispy.
- 14Remove the crispy tacos from the pan.
Ingredients
- chicken thighs
- black pepper
- onion powder
- garlic powder
- salt
- oregano
- smoked paprika
- olive oil
- chipotle sauce
- oil
- 1 cup rice
- 2 cups water
- tomato sauce
- cumin
- tomato bouillon
- chicken bouillon
- flour tortillas
- quesadilla cheese
Equipment
pan
Tips
- Allow the seasoned chicken to sit for about 30 minutes before cooking.
- Do not uncover the rice once the lid is on and it's cooking on low heat.
Related recipes
Salsa ranchera
Mexican · Sauce & Condiment
Salsa Roja
Mexican · Sauce & Condiment
Salsa de Aguacate
Mexican · Sauce & Condiment
Chipotle Salsa
Mexican · Sauce & Condiment
Birria Consommé Base
Mexican · Sauce & Condiment
Salsa de rancho
Mexican · Sauce & Condiment
Salsa Naranja
Mexican · Sauce & Condiment
Tacos de Merluza
Mexican · Sauce & Condiment15m
Salsa Taquera
Mexican · Sauce & Condiment
Jalapeño Salsa
Mexican · Sauce & Condiment
Big Mac Burrito
Mexican · Sauce & Condiment
Alioli de Habanero y Betabel (Salsa Rosa)
Mexican · Sauce & Condiment