Green Chicken Tacos...

Okay so let's make some green chicken tacos...
So you can use any kind of chicken that you like... I just happen to prefer thighs usually boneless skinless thighs but today we are using thighs with bones and I took the skin off myself. I have to use up whats in my freezer, fridge and Pantry this week because I'm starting my diet/lifestyle change next week and I don't belive in wasting food. I like thighs in this recipe because it is quicker to cook and it is moist and tastes a little more decadent. I'm feeding six so I put 10 large thighs in the pan. I might have underestimated the pan size though ....lol. as it is boiling over and overflowing.

I use three fourths of this container of chicken broth and the entire container of the green enchilada sauce.

I then open up a can of jalepenos with carrots and onion and pour all of the liquid from the peppers into my pan and then I finely mince up half of the can of peppers and put into the pan. I reserve the rest of the jalapeno mixture to make jalepeno and cheddar cornbread later on this week.

I mix in a good fourth a cup of the chicken seasoning into my pan of chicken.

I take about six limes and cut them in half and squeeze as much juice as I can out to put in my chicken mixture...there are a few that seem hard and dry I put them into the pan for a few minutes till they swell and become plump and juicy enough to squeeze all the juice out .

I add some black pepper and very little salt and then let it cook down... until chicken literally falls off the bone and just shreds. This chicken will take approximately two and a half hours to cook.... but cooking time really depends on the size of the pan you use , what kind of chicken you use and how much chicken you're cooking .

You pretty much just eyeball it and when it starts shredding then it's done. In this instance I will take chicken out and debone it then mash it with an old fashioned potato masher. I like to retain a bit of liquid and cook it a little longer after returning chicken to the pan and let it reduce to a thicker sauce...it's delicious!!

Chicken is done! !

Now I can start the rice... I'll will start with white rice and some tomato seasoning and a can of Rotel diced peppers and tomatoes.

I then dice up (very finely) a red onion..put it in a small frying pan with 1/3 lb of lean ground beef and a can of mexicorn. I let that fully cook then when the rice finishes cooking I mix it all together and voila... the rice is finished!!

The beans were super simple...open a large can of refried beans and a small can of pinto beans liquid and all mix it in the pot till well blended and mix in and top with a mixture of your favorite cheeses.....my choices were Tillamook sharp white chedder and monterey jack.

Throw some tortillas on the flame...and fill em up with good stuff and serve with your sides...scrumdillyumptious!!

I took pictures with my cell phone because I haven't learned all the tricks to my new camera yet...tomorrow I will be making Garlic parmesan chicken breast..with red mashed potatoes and garlic parmesean asparagus ( Yes I loveeeeee garlic) and salad with homemade garlic ranch . So watch for that post :)

Stay tuned...Later this week I will make a pot of homemade beans with jalepeno and chedder cornbread ...also i will be making orange juice and jalepeno shredded pork tacos on another day!!

As always Much Love From Vegas xo