Recipe for the easiest-ever chicken tacos
I had a good friend, Erica, over for dinner last night, and she recommended this recipe.
I didn't have time to roast a chicken, so I bought a nice fresh rotisserie chicken from the grocery store. I've never bought one before, but wow. What a convenient way to get dinner on the table quickly. I think this recipe took eight minutes.
Erica said she and her fiance dress this recipe up with taco fixings, but I didn't have many of those on hand. These were great just with soft tortillas. I never would have used so much dried oregano, but it worked.
Bonus - I stuck the rest of the chicken, bones and all, in the slow cooker this morning with some veggies and herbs and water, and rolled out some homemade whole-wheat noodles last night. If we can't have homemade pizza, at least we'll have delicious chicken and noodles for dinner tonight.
1 large white or yellow skinned onion, finely chopped (1 1/2 cups)
1/4 cup vegetable oil or mild olive oil
1 roasted chicken, meat shredded, about 4 cups
2 teaspoons dried oregano
1 teaspoon dried thyme
Cook onion in the oil in a large skillet for about two minutes. Stir in chicken and herbs until heated through, about three to five minutes. Serve with tortillas and toppings of your choice.
Photo from this Flickr page.