Chicken Piperade Tacos

Chicken piperade is a dish that hails from the Basque region of France. Adapted by the Spanish, Julio puts the traditional components of a piperade--sweet peppers and tomatoes--into a flavorful mixture perfect for soft tacos served on fresh tortillas.

Photography By Jill Melton | September 22, 2016

Ingredients

Piperade Pepper Stew

4 red bell peppers
3 green bell peppers
1 yellow pepper
2 tablespoons canned chipotle peppers in adobo sauce
1 jalapeño, seeded and diced

Chicken Tinga

1 chicken breast
1/2 onion
1 garlic clove
Bay leaves
8 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 large yellow onion, julienned
1 (16-ounce) can diced tomatoes
fresh thyme
salt and pepper

Instructions

1. Pre-heat oven to 425F. Cut peppers in half, place on foil lined baking sheet. Roast until blackened, about 15 minutes. Wrap up in foil and lets steam for 15 minutes. Peel and slice.

2. Bring water to a boil, add chicken breast, ½ onion, 1 garlic clove & couple bay leafs. Cook 15 minutes or until chicken is done. Cool and shred.

3. Add olive oil to a large skillet. Add yellow onions & garlic let it slowly sweat for 20 minutes, Add peppers. Add canned tomatoes, thyme, couple bay leafs & chipotle pepper (to taste). Add chicken, jalapeno and salt and pepper.

See Chef Julio's top tips for preparing these tacos in this Edible Kitchen video!

Ingredients

Piperade Pepper Stew

4 red bell peppers
3 green bell peppers
1 yellow pepper
2 tablespoons canned chipotle peppers in adobo sauce
1 jalapeño, seeded and diced

Chicken Tinga

1 chicken breast
1/2 onion
1 garlic clove
Bay leaves
8 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 large yellow onion, julienned
1 (16-ounce) can diced tomatoes
fresh thyme
salt and pepper

Communities Near You

Recipe from Edible Nashville at https://ediblenashville.ediblecommunities.com/recipes/chicken-piperade-tacos

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