This chicken potato taco recipe is not Mexican; it is pretty creole in Puerto Rico, and you often find them in taco shops on the east side of the island; almost everyone on that side has had these at least once. This is a very straightforward recipe, just cut a potato and that’s it; drop, pop, and done! Drop everything in the cold pot, cover with water, pop the lid on the pot and let it cook until done. Easy peasy! This recipe is usual for tacos, but you can make pastelon, nachos, loaded fries, lettuce wraps, top some tostones, baked potatoes, etc. This recipe serves 2 people and makes a great snack or quick weeknight meal. You can infuse this recipe by substituting the anatto oil with infused oil and using annatto powder.
Ingredients:
2 tsp annatto oil
3 chicken thighs (deboned and skinned)
1 russet potato
2 tbsp sofrito
garlic powder
onion powder
1 tbsp tomato paste
pinch of oregano
cilantro
salt & pepper
Method:
Cube the potato (small or medium dice)
Drop everything in the pot, the chicken thighs, seasonings, and potatoes, and pour water until covered completely.
In medium heat, cook for 25 minutes, uncover, stir and help break apart with a spatula or spoon. Cook for 10 – 15 more minutes uncovered in medium-low heat until you achieve the desired texture.
Serve with warm tortillas and desired toppings.
Serve and enjoy!
The author shall not be liable for any damage or injury alleged to be caused, directly or indirectly, by the information provided here. Neither is responsible for any allergic reaction or adverse reaction to any ingredient (including infusions). No legal, nutritional, or medical advice is intended with this information, and under no circumstances should any infused product be given to children without professional medical guidance.