SUNDAY SOVEREIGN CHICKEN TACOS
PREP TIME
20
COOK TIME
25
SERVES
4
LEVEL
ABOUT THE RECIPE
Tuesday nights call for something simple, flavorful, and meant to be shared. These chicken tacos bring Sunday Sovereign™ to the table in a whole new way, seasoning tender, golden chicken with its savory, spirited character. Add creamy avocado, bright lime, pickled onion, and cool lime crema, and you have an easy supper made for gathering.
A simple Tuesday. Gathered well.
INGREDIENTS
For the Chicken
- 1½ lbs boneless, skinless chicken thighs
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Sunday Sovereign™, plus more for finishing
- 1 garlic clove, finely grated
- Juice of ½ lime
- ¼ cup chicken stock
For the Lime Crema
- ½ cup sour cream or Mexican crema
- Zest of ½ lime
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
- Small pinch of Sunday Sovereign™
For the Tacos
- 8–10 small corn tortillas
- 1 ripe avocado, sliced
- ½ cup pickled red onion
- Fresh cilantro
- 1–2 limes, cut into wedges
- Additional Sunday Sovereign™, for finishing
PREPARATION
SEASON THE CHICKEN
Pat the chicken thighs dry. Place them in a bowl and toss with the olive oil, Sunday Sovereign™, grated garlic and lime juice.
Let the chicken rest for 15–20 minutes while you prepare the crema and toppings.
MAKE THE LIME CREMA
In a small bowl, stir together the sour cream, lime zest, lime juice and cilantro. Add a small pinch of Sunday Sovereign™.
Taste and add another squeeze of lime, if desired. Refrigerate until ready to serve.
SEAR THE CHICKEN
Heat a large skillet over medium-high heat. Once hot, add the chicken thighs.
Sear for 5–6 minutes on the first side, until deeply golden. Turn and cook for another 5–6 minutes.
Add the chicken stock to the skillet, reduce the heat to medium-low, and cover. Continue cooking until the chicken is tender and reaches an internal temperature of 165°F, about 5–8 minutes more, depending on thickness.
SHRED THE CHICKEN
Transfer the chicken to a cutting board and let it rest for 5 minutes.
Using two forks, shred the chicken into rustic, bite-sized pieces.
Return the shredded chicken to the skillet and toss with the pan juices. Cook uncovered for 2–3 minutes, allowing some of the edges to become lightly crisp.
Finish with a squeeze of fresh lime.
WARM THE TORTILLAS
Warm the corn tortillas directly in the skillet for 20–30 seconds per side, until soft and lightly charred.
Keep them warm beneath a clean kitchen towel.
GATHER THE TACOS
Fill each tortilla with the warm shredded chicken. Add avocado, pickled red onion and fresh cilantro.
Drizzle with lime crema and finish with a delicate sprinkle of Sunday Sovereign™.
Serve warm, with fresh lime wedges.
Anchored Homestead Note
The little secret is in the skillet: after shredding, return the chicken to its pan juices for a few minutes. The edges crisp, the flavor deepens, and every bite gets a little more delicious.