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This instant pot bbq chicken taco recipe is an easy weeknight dinner! Set and forget the meat while preparing a creamy, herbaceous slaw for a topping. Make Instant Pot BBQ Chicken Tacos for Taco Night
Using a pressure cooker to make this warming pot of chili results in extra-tender chicken that's easy to shred. The addition of chopped zucchini and corn gives each bowl a nutritional boost.
It’s lemony, garlicky, and oh-so-easy.
Preheat the oven to 350°. In a medium baking dish, toss the chicken with the jalapeño and 1 tablespoon of the olive oil and season with salt and pepper. Cover with foil and bake for about 10 ...
Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the soup, water and chili powder in the skillet and heat to a boil.
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Despite the introduction of wheat and rice to Mexico, maize is the most commonly consumed grain in almost all areas of the country and serves as the main ingredient in many local recipes (e.g. maize tortillas, atole, pozole, menudo, tamal). While also eaten fresh, most maize is dried, nixtamalized and ground into a dough called masa.