Garam Masala Pulled Chicken Tacos with Cucumber Raita

Garam Masala Pulled Chicken Tacos with Cucumber Raita // Queen Smithereen.

Garam Masala Pulled Chicken Tacos with Cucumber Raita // Queen Smithereen.

Garam Masala Pulled Chicken Tacos with Cucumber Raita // Queen Smithereen.

One Year: Arugula with Roasted (Fruit and) Vegetables
Two Years: Trottole with Olive Pistou
Three Years: Pimenton Roasted Oven Fries

Garam Masala Pulled Chicken Tacos with Cucumber Raita
Makes 10-12 tacos
NOTE: You will need a slow-cooker for this recipe.

Pulled Chicken:
2 boneless skinless chicken breasts
1 red bell pepper, diced
1/2 cup red onion, diced
sea salt and freshly ground black pepper
1 tbsp garam masala
2 tsp paprika
1 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground cayenne
1/4 tsp ground cardamom
pinch of chili flakes, plus more for serving
1 inch fresh ginger, peeled and grated
2 cups vegetable stock

Cucumber Raita:
1 1/2 cups plain greek yogurt
1/2 cup cucumber, diced
2 scallions, light green and white parts only, thinly sliced
1 clove garlic, minced (optional)
zest of one lime
juice of one lime
sea salt, to taste
paprika, to serve

To serve: masa tortillas, diced tomatoes, grated jack cheese, chili flakes, lime wedges, cilantro, avocado slices

Chicken:
Combine chicken breasts, bell pepper, onion, spices, ginger, and vegetable stock in slow cooker. Set heat to low and allow to cook for 2 hours and thirty minutes. Once cooked, use two forks to gently pull apart and shred the meat. Season to taste with chili flakes and sea salt. To store, transfer to an airtight container (with juices) and refrigerate. Chicken will last up to three days.

Raita:
In a small bowl, whisk together yogurt, cucumber, scallions, garlic (optional), lime zest and juice, and sea salt. Sprinkle with paprika before serving.

To serve: In a small saucepan, warm tortillas on low heat. Use a slotted spoon to distribute chicken evenly in the middle of the tortilla. Dollop with raita. Sprinkle with any other assortment of toppings listed. Serve.

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  1. Slow-Cooker Peruvian Cilantro Chicken Soup – Queen Smithereen.

    […] The last time I ate this, it was cold outside sometimes, but not always. The trees loomed like large, criss crossing labyrinths, intentionally marking the foreign city that surrounded. I remember pulling a chair up to to my window, the thing that separated me from those trees. On it, I set up a cutting board, my grandmother’s crystal, and a scarf I received several years ago to photograph this granola. This is how I capture what I cook sometimes: in weird positions, on unexpected surfaces, without anyone else’s knowledge. The thing a lot of people don’t know about food blogging is, it can be a learned art. I’m still learning. I’m always learning. The dishes you see aren’t always hot. The ice cream may have purposely melted in the space nearby. The recipe was probably plated when it wasn’t mealtime because sometimes, the lighting is superior at 10:30 in the morning. […]

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