Loaded Chicken Tacos

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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What I Used

2 – 3 Boneless Chicken Breasts
3 cups Chicken Broth
2 tsp Smoked Paprika
2 tsp Ground Cumin
1 tsp Onion Powder
1 tsp Garlic Powder
Red Pepper Flakes

Corn Relish:
1 can Yellow Sweet Corn
1 handful Minced Cilantro
1 tsp Smoked Paprika
1 tsp Cumin

Everything Else:
Corn or Flour Tortillas
1 Large Avocado
1 large handful Shredded Cabbage
1 cup Diced Pancetta (optional)
1 Habenero Pepper (optional)


Season the chicken with salt and pepper on both sides and sear it in a large saute pan until browns on both sides.
Then add in 3 cups chicken broth, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika and a good shake of red pepper.

Gently stir it around until it’s all mixed together and then reduce the heat to medium and let the chicken finish cooking in the spiced broth.

Another 10 to 12 minutes, or until 1/3rd of the liquid remains.

Remove from heat and set aside.

For the relish:

Makes a corn relish by adding the corn kernels to a dry skillet and toasting until they start to brown.

Remove from heat and scoop into a bowl.

Add to the bowl 1 teaspoon smoked paprika, 1 teaspoon cumin, salt, pepper and a light dose of olive oil.
Squeeze a little lime in here too, trust me.

Mix it all together and add in a handful of the minced cilantro.

Stir to combine and set aside.

When the chicken is warm to touch, use a fork to pull it apart.

It should be nice and moist.

If you choose to use pancetta, add the pancetta bits in a dry skillet and cook until slightly golden.

It cooks just like bacon but faster so keep moving it around so it doesn’t stick to the bottom of your pan. Strain on a paper towel and set aside.

Heat 1 tbsp olive oil in a large saute pan and add in the cabbage. Shuffle the cabbage around until it wilts. The remove from heat and set aside.

When you’re ready to serve, thinly slice the avocado and habenero pepper. Warm the tortillas in a large pan.

Assemble and serve.

From ivegotcake.com