Red Roasted Chicken Tacos
I first saw a recipe for Red Roasted Chicken in the Too Hot Tamales
Take the chicken, tomatoes and onions and put them in a warmed flour tortilla with a dollop of avocado+ corn guacamole. Along with a side of Spanish Rice and it’s all you need for a perfect mid-week dinner.
Red Roasted Chicken Tacos
Ingredients:
5 boneless chicken breasts
2 cloves garlic, minced
1 Tablespoon paprika
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup red wine vinegar
1/4 cup olive oil
juice of one lime
1 medium onion, sliced
4 roma tomatoes, seeded and halved
Instructions:
In a small bowl combine the garlic, paprika, salt, pepper, red wine vinegar, olive oil and lime juice. Set aside.
Place the chicken breasts in a large freezer bag and pour the marinade on top. Seal the bag and place in a dish (in case of leaks) and let it sit in the fridge for 20 minutes.
Preheat the oven to 375 degrees. Prep a 9×13 baking pan by lining it with non-stick foil.
Spread the onions on the bottom of the pan and place tomatoes on top. Lay the marinated chicken on top of the tomatoes, discard the marinade
Bake for 20 minutes, turn the chicken overand bake for another 20-25 minutes.
Take the chicken and the tomatoes out of the pan, chop to serve.
That looks sooooo good it gave me a shiver! Can’t wait to put this in front of the family — thanks for sharing 🙂
yuuum. that looks so good!
That looks great! I’ve red red roasted chicken but never made it 🙂
Have you ever seen this Red Roasted Chicken recipe? I don’t know where I got it, but it’s great because it has a little brown sugar. I’ve nver put it in tacos, though.
Red Roasted Chicken
1 tablespoon packed light brown sugar
1 tablespoon paprika
1 tablespoon red wine vinegar
2 teaspoons dried oregano
1 clove garlic, mashed to a paste
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (3 1/2 pound) roasting chicken
1 onion, quartered
Preheat oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan; set aside.
Combine the sugar, paprika, vinegar, oregano, garlic, cumin and salt in a small bowl to make a paste.
Gently loosen skin from the breast and leg portions of the chicken; rub the paste evenly under the skin. Place the onion into the cavity of the chicken. Truss the chicken and place, breast side up, in the roasting pan.
Roast until an instant-read thermometer inserted in the inner thigh registers 180 degrees, about 1 hour and 15 minutes. Remove from oven and let stand 10 minutes. Remove and discard the onion and skin, then carve.
I am the definition of an amateur cook with the best intentions to learn my way around a kitchen and upon finding your site I’ve started on my way 🙂
I tried this out the other night and my boyfriend and I both enjoyed it so much we refused to leave leftovers!
I really want to make these but first I was wondering, did you use boneless chicken breasts or boneless skinless chicken breasts?
@Dana
I’ve done both. In this particular case I used skinless.
my 4 year old has just been asking me about taco tuesdays and if we can start having them at our house! i have no idea where she learned that. anyway, this is perfect for next week! do you think this could work in the crockpot?