Braised Chicken Tacos with Apple Cider Vinegar & Sweet Pineapple
45 minutes
972 reads
About Braised Chicken Tacos with Apple Cider Vinegar & Sweet Pineapple
These Apple Cider Vinegar Braised Chicken Tacos offer a unique and delicious twist on a classic! Succulent chicken thighs are slow-braised in a tangy apple cider vinegar sauce, infused with warm spices like cinnamon and cumin, and balanced with the sweetness of pineapple. The result is a flavor explosion in every bite.Each taco is packed with tender chicken, sautéed onions, peppers, and a hint of Dijon mustard. The vibrant flavors and textures make these tacos perfect for a satisfying lunch, dinner, or even a fun brunch gathering. Get ready to elevate your taco night!This recipe uses Bragg Organic Apple Cider Vinegar for the best flavor, but feel free to substitute with your preferred brand. The combination of sweet and tangy flavors makes these tacos incredibly addictive!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Braised Chicken
- 1 tbsp Olive Oil
- 500 gm Chicken Thighs boneless, cut into 1-inch cubes, skinless
- 1 Onion finely chopped, small
- 2 clove Garlic minced
- 2 Serrano Peppers seeded and minced
- 1/2 tbsp Tomato Paste
- 1/2 tsp Cinnamon ground
- 1/2 tsp Cumin Seeds crushed
- 3/4 tsp Oregano dried
- 1/2 cup Apple Cider Vinegar bragg organic, or your preferred brand
- 1/4 cup Pineapple cubed, fresh or canned (drained)
- 2 Tomatoes and diced, or 1 large; blanched, peeled, seeded, small
- 1/4 tsp Dijon Mustard
- 1.5 tsp Salt or to taste
- Pepper black, to taste
For the Tacos
- 8 Corn Tortillas warmed
Instructions
Sear the Chicken
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken and sear for 5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
Sauté Vegetables and Spices
- Add remaining olive oil to the skillet. Add the onion, garlic, and serrano peppers and sauté for 2 minutes until softened. Stir in the tomato paste, cinnamon, cumin, and oregano. Cook for 1 minute more, stirring constantly.
Braise the Chicken
- Pour in the apple cider vinegar, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes, flipping halfway through, until the chicken is cooked through and tender.
Reduce Sauce and Finish
- Remove the chicken from the skillet and set aside. Continue to cook the sauce over medium heat for 10 minutes, or until slightly thickened. Stir in the diced tomatoes and pineapple.
Combine and Season
- Return the chicken to the skillet. Stir in the Dijon mustard. Season generously with salt and pepper to taste. Stir to combine and heat through.
Assemble Tacos
- Warm the corn tortillas. Divide the braised chicken evenly among the tortillas. Top with sliced avocado, sour cream, and fresh cilantro. Serve immediately.
Recipe Notes
Expert Tips for the Best Apple Cider Vinegar Braised Chicken Tacos
- For extra flavor, marinate the chicken in the apple cider vinegar for 30 minutes before cooking.
- If you prefer a spicier taco, add more serrano peppers or a pinch of cayenne pepper to the braising liquid.
- For a richer flavor, use bone-in, skin-on chicken thighs. Increase cooking time as needed.
- Don't be afraid to experiment with toppings! Other delicious additions include shredded cheese, pickled onions, or a squeeze of lime juice.
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Recipe Nutrition
Calories: 18kcalCarbohydrates: 2gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 855mgSugar: 1g
Chef Reetu Uday Kugaji
Articles: 20
5 Comments
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Such a beautiful dish! Can’t wait to try it.
So delicious! Excited to make it.
This is delightful! Thanks for the recipe.
This looks so tasty! Thank you.
I’m in love with this recipe already!