Chicken Paprikash Tacos

These Chicken Paprikash Tacos bring smoky, spiced chicken, creamy Pepper Jack cheese, and fresh avocado together in a crispy tortilla. A fun twist on the classic chicken paprikash, this easy-to-make dish is perfect for taco night, offering rich flavors with just the right amount of heat.

Course Main Course

Cuisine American

Keyword Chicken Paprikash Tacos

Prep Time 15

Cook Time 1

Total Time 1 15

Servings tacos

Calories 468kcal

Author Cathy Pollak

Equipment

Dutch Oven For cooking chicken and rice.
measuring cups and spoons For accurate measuring of ingredients.
skillet For frying tortillas.

Ingredients

2 lbs. boneless, skinless chicken thighs
salt and pepper
white pepper (don't substitute)
1/2 cup butter
1/4 cup minced shallot
2 tsps. minced garlic
2 tsps. Hungarian sweet paprika
1 tsp. smoked paprika
1/2 tsp. cayenne pepper
1/2 tsp. turmeric
2 cups water
4 cups low-sodium chicken broth
2 cups dry basmati rice (don't substitute)
1/2 cup avocado oil or any neutral oil
12 yellow corn tortillas
2 cups shredded Pepper Jack cheese
2 avocados (for garnish)
juice of one lime
hot sauce

Instructions

Preheat the oven to 350°F.
Generously season chicken thighs with salt, black pepper, and white pepper. Set aside.
2 lbs. boneless, skinless chicken thighs, salt and pepper, white pepper
In a large Dutch oven, melt butter over medium heat. Once melted, add chicken and brown on all sides. Remove chicken and set aside to keep warm.
1/2 cup butter
Turn heat to low, add shallots, and sauté for 1 minute. Add garlic and sauté for another 30 seconds.
1/4 cup minced shallot, 2 tsps. minced garlic
Stir in sweet and smoky paprika, cayenne, and turmeric; toast for about 30 seconds.
2 tsps. Hungarian sweet paprika , 1 tsp. smoked paprika, 1/2 tsp. cayenne pepper, 1/2 tsp. turmeric
Add water to deglaze the pan. Return chicken to the pan, bring to a boil, then cover and reduce heat to low. Simmer for 5 minutes. Remove chicken and set aside.
2 cups water
Add chicken broth and bring to a boil. Stir in rice, cover, and reduce heat to low. Cook for 15-20 minutes, or until rice is tender and liquid has been absorbed. Stir once halfway through the cooking process.
4 cups low-sodium chicken broth, 2 cups dry basmati rice
Return chicken to the top of the rice, cover, and place in the oven. Bake for 30 minutes, removing the lid during the last 5 minutes of cooking.
Meanwhile, fry tortillas in oil over low heat until crispy.
1/2 cup avocado oil, 12 yellow corn tortillas
Assemble tacos with a layer of rice, sliced or diced chicken, pepper jack cheese, avocado (squeeze lime juice over the avocado), and finish with your favorite hot sauce.
2 cups shredded Pepper Jack cheese, 2 avocados, juice of one lime, hot sauce

Notes

For optimal outcomes when making these chicken paprikash tacos, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition