Amazing Sheet Pan Tacos with Stewed Rotisserie Chicken
If you’re like me, you’re smitten with the amazing, versatile rotisserie chicken sold toasty warm in your local grocery store. We’ve eaten plenty of last-minute dinners that involved dismembering that little $8 chicken in minutes or shredding it for quickie quesadillas.
It baffles me that I can buy this little gal for half the price of an uncooked bird! It almost makes more sense to buy 3 or 4 of these chickens and freeze them after shredding or cubing it. Since most of these chickens yield about 3-4 cups of meat, you can use it for all sorts of dishes like chicken salad, arroz con pollo, chicken and dumpling soup, chicken spaghetti and more.
Growing up, my mom made a dish she called “fricasé de pollo”. It involved stewing chicken thighs, legs and potatoes in a little broth with tomato sauce, diced tomatoes, peppers and onions to make a very flavorful and tender guisado. Sometimes she’d add olives for extra umami and saltiness. It was one of my favorite dishes growing up… I’d eat olive it ;)
I make it sometimes on lazy weekends and take it a step further by lightly frying the chicken before braising and adding a splash of white wine. It is SO RICH and FLAVORFUL.
However, most of us don’t have time to do that kind of cooking so lucky for all of us left with our mouths watering, I’ve come up with a weeknight version of my mom’s chicken. A guiso is simply stewy meat that’s been simmered with vegetables.
That is where our little rotisserie chicken comes in and shines.
This weeknight Chicken Guiso Recipe makes about 4 cups of guiso. I love how easy it is to throw together and how you can use it for nachos, quesadillas, a rice topping, taquitos and more. The only seasoning you need is 3 Tablespoons of Latin Nights and you’ve got yourself an authentic tasting dish that doesn’t disappoint adult palettes and is tame enough for little picky kid palettes as well.
Last night was one of those nights that I didn’t really feel like cooking (yes, it happens to me, too) and I surprised myself with these amazing Sheet Pan Tacos
I made a whole batch of the chicken guiso and used half of it for the tacos and saved the other half to pack up with rice and avocado for my kids’ lunches.
The Results? Heavenly tacos cooked in less than 15 minutes.
I served a little Herdez Salsa Verde on the side for dipping and the kids liked it so much I made a second batch that same night and still had chicken leftover for today’s school lunches. Now if THAT’s not a Mom-Win, I don’t what is!