Today, I’m taking you on a flavorful journey of one of my all-time favorite dishes: the Taco Bowl. It’s a colorful, tangy, and a delicious combination of yumminess. I love the blend of rice, chicken, fire roasted tomatoes and 505 Southwestern Flame Roasted Green Chiles. Their chiles are so special and delicious I always have them on hand. I even keep some in my freezer so I can grab and use them any time. Top this bowl off with lots of fresh and savory ingredients, you won’t be disappointed. Give it a try.
Pico de gallo:
Every great taco dish has a flavorful Pico de gallo. I love the tangy sweetness of the tomatoes and the spice of the purple onions and jalapeños, all mixed together and balanced out with some lime and cilantro.
A Taco Bowl to Remember
I think there’s something special that happens when you can let your guest be apart of the preparations, it makes them feel welcome and a part of the evening. It opens doors for new conversations and friendships. So, everyone gets to create their own masterpiece, adding just the items they like or being brave and trying new things. This is just the ticket to bring everyone together for fun filled celebration.
Your own creation:
Whether you follow my recipe or put your own spin on it, remember that the key ingredient in every great Taco Bowl is passion. So grab your apron, get cooking, and savor the fiesta in a bowl!
Taco Bowls
Ingredients
1 large or 2 small Chicken breasts, brined in salt water with lemon slices and fresh herbs (cilantro and thyme) for 30 minutes up to 2 hours)
(or you can also do the quick and easy route, which I often do, by using the chicken that’s already roasted).
2 Tbsp oil
1/2 an Onion – chopped
1 small can of chopped fire roasted Green chilies
1 15 oz can fire roasted tomatoes (1 12oz can)
1/2 tsp of oregano
1 cup rice (add lime and salt)
Topping for the bowls
Pickled onions
Corn salsa (https://kitchentofork.com/corn-salsa/)
Pico de gallo (https://kitchentofork.com/pico-de-gallo/)
cheese
Sour cream
Black olives
Fresh cilantro
Avocado
Fresh sliced orange peppers
Instructions
- Take chicken from the brine and pat dry.
- In a large skillet, over medium heat add 1 tbsp oil, let it warm a bit, 1 minute or so, then add chicken. Cook for 4-5 minutes (depending on Its thickness) on each side. Once it’s cooked through, remove chicken from the skillet and let it rest. (If you are using already cooked chicken, skip this step).
- To cook rice, follow your package directions.
- I use 1 cup of long grain rice and 2 cups of water in a saucepan. Add 1 tsp of salt and squeeze in the juice of ½ a lime. Bring to a boil and let cook for 15-20 mins.
- In the same large skillet that you cooked the chicken, add 1 tbsp oil, sautè onions until they are translucent and starting to brown. Then add a can of fire roasted green chilies, a can of fire roasted tomatoes and let simmer for 5 minutes. While the veggie mixture is cooking, pull or cut your chicken into bite size pieces.
- Add chicken to the skillet and let it continue to simmer on low till everything is ready.
- Once everything is ready, assemble your tangy bowls and enjoy this colorful creation.
