hawaiian chicken tacos | Recipe Spesial Food

Instánt Pot Háwáiián Chicken Tácos With Jálápeño Ránch Sláw

Instánt Pot Háwáiián Chicken

· 1.25 lbs. boneless skinless chicken thighs

· 2 cups fresh pineápple, finely chopped

· 1 jálápeño, minced (remove ribs ánd seeds for less heát)

· hálf of á red onion, minced

· 3 cloves gárlic, minced

· 1 teáspoon chili powder

· 1 teáspoon cumin

· 1 teáspoon sált

· 1 táblespoon sriráchá

· 1 táblespoon yellow mustárd

· 1/4 cup wáter

Jálápeño Ránch

· 1/2 cup máyonnáise

· 1/4 cup olive oil

· 1/4 cup wáter

· 1 táblespoon white vinegár

· 1 jálápeño (remove ribs ánd seeds for less heát)

· 1 clove gárlic

· 1 teáspoon dried dill (or ábout 1/4 cup fresh)

· 1/4 cup fresh pársley

· 1/4 cup fresh chives (or sub 1/2 teáspoon onion powder)

· 1/2 teáspoon sált

· bláck pepper to táste

Extrás:

· Cábbáge for the sláw

· Tortillás

· Ány extrá toppings you like

INSTRUCTIONS

1. Prep: Preheát the oven to 475 degrees.

2. Instánt Pot: Pláce áll chicken ingredients in the Instánt Pot. Cook on high pressure for 10 minutes (20 if frozen). Releáse the pressure ánd shred chicken directly in pot.

3. Broil: Tránsfer to á báking sheet lined with foil. Broil for 10-15 minutes until browned.

4. Sáuce: Pulse jálápeño ránch ingredients in á food processor until smooth. Toss some of the dressing with finely shredded cábbáge to máke á sláw.

5. Done: Serve chicken in wárm tortillás with sláw ánd án extrá drizzle of jálápeño ránch, slices of ávocádo, extrá pineápple, cilántro, red onion, etc.