Chicken & Sweet Pepper Tacos

with Spiced Rice

40 MIN

4 Servings

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From the Test Kitchen

Loaded with tender Mexican-spiced chicken, peppers, and onion (and a drizzle of cooling crema), these crowd-pleasing tacos deliver a bright array of textures and flavors in every bite. We’re serving them with a side of rice, which gets a flavorful lift from those same smoky spices and a duo of raisins and olives stirred in after cooking.

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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

8 Flour Tortillas
1⅛ lbs Chopped Chicken Breast
1 cup Jasmine Rice
2 cloves Garlic
4 oz Sweet Peppers
1 Sweet Onion
1 oz Castelvetrano Olives
3 Tbsps Golden Raisins
¼ cup Mexican Crema
2 Tbsps Grated Cotija Cheese
1 head Butter Lettuce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and roughly chop the garlic. Cut off and discard the root end of the lettuce; thinly slice the leaves.

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, half the spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins and chopped olives. Cover to keep warm.

3 Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

4 Cook the vegetables & finish the chicken:

Add the sliced onion and peppers to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic and remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the cooked chicken and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Season with salt and pepper to taste.

5 Warm the tortillas:

While the vegetables cook, if using a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. If using the oven, wrap the tortillas in aluminum foil and place directly onto the oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

6 Assemble the tacos & serve your dish:

Season the crema with salt and pepper. Assemble the tacos using the warmed tortillas, finished chicken and vegetables, sliced lettuce, seasoned crema, and cheese. Serve the tacos with the cooked rice on the side. Enjoy!