Red Wine Chicken Tacos

I’m totally fist pumping today. Dancing in my seat, fists in the air, rockin’ out to a beat. That kinda thing. You know. Friday stuff.

“What is said beat?” you might ask. Here. Do it. Listen. It’ll change your Friday from “Yay, it’s Friday” to “EFF Yes it’s Friday and I’m FIST PUMPING AT MY DESK!”


Want more fist pumping action? Can I make another command suggestion? Host a taco party. With these tacos. You’ll look cool. You’ll save money because you’re not going out to eat AGAIN. Your friends will bring the chips or the salsa. Or both. You’ll have red wine (it’s part of the recipe, so obvi). Actually that doesn’t mean you have to share it, so maybe ask your friends to pick up some beer too. That way you can all get your drink on while the chicken gets it’s drink on.

Make sure you have all the necessary toppings: Guac, cilantro, cheddar cheese (if you’re a traditionalist like me), lettuce (okay, it’s alright if you forget the lettuce, I did), sour cream, that salsa your friend is bringing. The chicken will need some time to braise so you can hang while everyone shows up. Then you’ll just cut it up, serve warm, and pump your fists.

Of course if you want to make these tacos for just yourself and your family, that’s fine too. You still don’t have to share the wine.

Red Wine Chicken Tacos

Serves 4-5 heartily

For the chicken:
1 tbsp EVOO
3 cloves garlic, minced
1.5 lbs chicken breasts (3-4 large breasts), pounded to 1/2 in and cleaned of fat
salt and pepper
1 tbsp smoked paprika (or sweet paprika will work fine if smoked is not available)
1 tsp cumin
3-4 tbsp brown sugar (one for each chicken breast)
3/4 c red wine (I’ve used Malbec and Cab for this recipe)
juice from 1/2 lime

For the black beans:
1- 14 oz can black beans
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp hot sauce (optional), I used Cholula

To serve:
corn or flour tortillas
guacamole, sour cream, and salsa
cheddar cheese

Season each chicken breast with salt and pepper.

Heat oil in a large skillet over medium high heat. Place chicken in the skillet, and cook until browned on all sides. Drain oil from skillet.

Sprinkle chicken with paprika, brown sugar and cumin. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes, or until sauce thickens slightly, basting frequently. Squeeze fresh lime juice over the chicken and season to taste with salt and pepper. Slice chicken into small pieces and serve in a bowl with tortillas and other toppings.

While the chicken is simmering, combine all contents of the can of black beans and all seasonings in a small sauce pot. Heat over low heat, stirring frequently until boiling. Remove to a small bowl and serve as a taco topping.

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