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Apple Cider Vinegar Braised Chicken Tacos

Apple Cider Vinegar Braised Chicken Tacos
Apple Cider Vinegar Braised Chicken Tacos
  • Prep time
  • Cooking time
  • Serves04 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeMexican
  • Good for Brunch , Snacks

About this recipe

Mid-Boggling crunchy tacos with sweet, sour & tangy Chicken filling braised in BRAGG's Organic Apple Cider Vinegar

Ingredients for Apple Cider Vinegar Braised Chicken Tacos

  • Olive oil-01 tsp.
  • Chicken thighs, boneless & skinless cut into neat cubes – 500 gm.
  • Onion, finely chopped- 01 no. small
  • Garlic cloves, minced-02 nos.
  • Serrano peppers, seeded and minced-02 nos.
  • Tomato paste- ½ tbsp.
  • Cinnamon powder-1/2 tsp.
  • Cumin powder- ½ tsp
  • Oregano, dried- ¾ th tsp.
  • BRAGG Organic Apple Cider Vinegar- ½ cup
  • Pineapple, stewed and cubed- ¼ th cup
  • Tomatoes, blanched, peeled & deseeded, cut into neat cubes- 02 small / 01 large
  • Dijon mustard- ¼ th tsp
  • Salt- to taste
  • Pepper -to taste
  • Corn tortillas, warmed-08 nos.
  • For the toppings:
  • Avocado, sliced- ½ no
  • Sour cream- 10 ml
  • Fresh cilantro- 02 sprigs

How to cook Apple Cider Vinegar Braised Chicken Tacos

  1. In the deep non-stick pan, heat olive oil over medium heat. Arrange chicken cubes. Sear for about 05 minutes, then flip and cook another 05 minutes or until golden brown.
  2. Transfer chicken cubes to a plate and set aside. In the same pan add olive oil, add onion, garlic and peppers and stir until softened, about 02 minutes. Add tomato paste, cinnamon, cumin and oregano and stir until coated.
  3. Add BRAGG Organic Apple Cider Vinegar and stir, scraping any browned bits that stick to the bottom.
  4. Return chicken cubes to the pan. Reduce heat to medium-low. Cover and simmer for 10 minutes, flipping once, until chicken is tender. Transfer chicken to a plate and let cool slightly.
  5. Continue to cook remaining liquid over medium heat for about 10 minutes, or until thickened, add blanched, peeled, deseeded tomato cubes, pineapple cubes.
  6. Add Dijon mustard. Season to taste with salt and pepper. Add the chicken cubes to the pan and stir until evenly coated and heated through.
  7. For the serving: Divide chicken evenly among warm tortillas. Top with sliced avocado, sour cream and fresh cilantro as desired.


  • Chef Tips:
    1. You may use chicken breasts as it cooks faster than chicken thighs, to save time.
    2. To save time just deseed the tomatoes and cut into cubes and do not blanch
    3. You may replace Alphonso Mango cubes instead of Pineapple cubes.
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