Sweet Brownin’ Tacos
Is it Taco Tuesday, or Wednesday, or Thursday?
No matter the day of the week, tacos are always a win with the family! Tender, sweet, and savory pulled chicken thighs makes for great tacos. Seasoned with our MAHMI Original All-Purpose seasoning, you are sure to impress!
Tacos make a simple and yummy dinner for any day of the week, not just Tuesday. This recipe is a more Caribbean-Americanized version of the traditional Mexican taco, meaning that it’s a tortilla filled with sweet/spiced meats and yummy toppings like red cabbage, Mexican crème and quesadillas cheese. These tacos are great for serving to your family and friends at a gathering, or taking to a potluck at work. They’re quick to assemble, and are one of the easiest and tastiest dinners, plus they’re made under 30 minutes.
The shredded chicken is moist and deliciously seasoned with MAHMI Original All-Purpose seasonings, with a hint of sweetness from the browning sauce that makes it irresistible!
Prep time: 10 mins Cook time: 20 mins
Sweet Brown Chicken Ingredients
4 boneless and skinless chicken thighs, cleaned and extra fat removed
2 tbsp MAHMI Original All-Purpose seasonings
1/2 tsp salt
3 tbsp light brown sugar
3 tbsp olive oil
1 tbsp butter
1/2 cup coconut milk
1/4 cup water
1 pack of yellow corn tortillas
Toppings
Shredded red cabbage, or lettuce
Sweet onions, chopped
Fresh jalapeño peppers, minced
Tomatoes, chopped
Mexican crème
Quesadilla cheese
Cilantro, chopped
Squeeze of lime juice
Recipe Steps
In a large mixing bowl, add chicken thighs, sprinkle on 2 tbsp olive oil, and season with MAHMI All-Purpose seasoning and salt. Evenly mix the seasoning into the meat well.
To make the browning sauce: to a deep pan or Dutch oven, on medium heat, melt butter with 1 tbsp olive oil. Once oil is melted and hot, add in brown sugar.
Consistently stir brown sugar for 1 minute while it melts. Let it sit for about another minute undisturbed until it becomes frothy and begins to darken. Be careful not to burn the browning. (If it does start to burn, you will notice smoke coming from your pan and the sauce turning black).
Mix again until brown sugar turns copper brown in color, then add the chicken thighs in top side down making sure each chicken top is coated in the browning sauce.
Cook chicken thighs for 5 minutes then flip and cook for another 5 minutes.
Next pour in coconut milk, move the chicken around to make sure it is all evenly coated in the browning coconut sauce.
Bring pan to a simmer and cover with a lid, then reduce heat to medium low.
Simmer chicken for 3-5 minutes until the browning sauce begins to reduce and thicken.
Add in water to deglaze the pan, and stir. Then using two forks, shred the chicken thighs, stir and simmer chicken for another 2 minutes until sauce evaporates and becomes sticky to the chicken.
Serve sweet browning chicken in a warm corn tortilla, topped with cabbage or lettuce, onions, tomatoes, jalapeños, Mexican crème, a squeeze of lime juice and cilantro for garnish, and enjoy.
