Ree Drummond’s Ranch Chicken Tacos | The Pioneer Woman | Food Network

Ree Drummond’s Ranch Chicken Tacos | The Pioneer Woman | Food Network

Alex is home from college and the cousins are getting together for a street taco feast. There’s Ranch Chicken to pile into tacos, along with a cool green avocado lime crema, devilishly good salsa diablo, fruity mango de gallo, basic brown beans, grilled mini peppers and all the fixins.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Ranch Chicken Tacos
Recipe courtesy of Ree Drummond
Level: Easy
Total: 25 min
Active: 20 min
Yield: 8 servings

Ingredients
Chicken:
4 boneless, skinless chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil

Tortillas:
6 small corn tortillas
6 small flour tortillas

Serving suggestions:
Avocado Lime Crema, recipe follows
Basic Brown Beans, recipe follows
Grilled Mini Peppers, recipe follows

Avocado Lime Crema:
2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes

Basic Brown Beans:
4 cups dried pinto beans, rinsed
2 tablespoons chili powder
Kosher salt and freshly ground black pepper

Grilled Mini Peppers:
12 red and yellow mini peppers

Directions
Preheat the oven to 350 degrees F.

For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.

Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.

For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.

Avocado Lime Crema:
Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

Basic Brown Beans:
Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.

Grilled Mini Peppers:
Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.

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Ree Drummond’s Ranch Chicken Tacos | The Pioneer Woman | Food Network