Tag Archives: Spanish Food

Spicy Taco Chicken Bowl

The “new” craze right now is creating recipes and putting the dish in bowls. At first, I wasn’t really into the bowl idea but it didn’t take long for me to realize I kinda liked the idea. Placing breakfast, lunch or dinner in a bowl helped to cut down on the amount of food we actually ate. I put less in a bowl compared to  how much I put on a plate.

One of my first bowl adventures was my Asian Bowl with Lollipop Lamb Chops. Not to brag too much but that recipe was a big hit with hubby. Now, he has another favorite. My Spicy Taco Chicken Bowl. This recipe was a little spicy with various textures and flavors that complimented each other. Although there are several components to the recipe, I think it is a very simple dish. Shredded spicy taco flavored chicken, crispy yellow rice, seasoned black beans and a mix of avocado and tomatoes. The hardest thing about this recipe is the wait time. Yeah, this one isn’t quick to make only because the chicken has to bake. While the chicken bakes about an hour all of the other pieces can easily be pulled together.

Even I couldn’t complain about having chicken again. Plus, I didn’t take the easy way out and make wingettes. Instead, I opted for chicken legs because they are meaty and you don’t have to take a long time to clean them like chicken thighs. Granted, I think chicken thigh meat is sweeter than chicken leg meat but it takes work to get thighs ready for cooking. Maybe the next time I make a Spicy Taco Chicken Bowl I’ll build in extra time and try it with chicken thighs. Whichever chicken part you choose (legs vs. thighs), I am confident you will enjoy my Spicy Taco Chicken Bowl. Healthy, Easy and Delicious!

Spicy Taco Chicken Bowl


6 – 8 chicken legs washed

2 plum tomatoes diced

2 scallions diced

2 slices bacon diced

1 can black beans rinsed

1 avocado diced

1 pkg hot and spicy taco seasoning

½ stick butter melted

1 ½ cup water

1 ½ cup chicken broth

1 ½ cups white rice

1 ½ tbsp salt

1 tbsp fresh lemon juice

½ tbsp ground black pepper

1 tsp turmeric

1 tsp cilantro

½ tsp dried parsley

½ tsp onion powder

½ tsp Chile powder

Preheat oven to 350 degrees.

Place chicken in a large bowl. Season with 1 tbsp salt, black pepper, Chile powder and all but 1 tsp hot and spicy taco seasoning. Add melted butter and mix until chicken is well coated. Spray a baking dish with cooking spray then place chicken in one layer in the baking dish. Bake for 1 hour until the chicken is tender and cooked through. Remove from the oven and let cool for about 10 minutes then pull meat off the bone into chunks. Place chicken in a medium size skillet with ¼ chicken stock and remaining taco seasoning. Stir and let simmer for 5 minutes.

While chicken is cooking prepare the following:


Rinse rice with cold water to remove some of the starch. Place in a microwaveable casserole dish with a pinch salt, turmeric, water and chicken broth. Place in microwave uncovered for 21 minutes until cooked. Remove from microwave and fluff up rice with a fork. Let cool for about 10 – 15 minutes. While rice is cooling cook bacon in a large skillet until crisp over medium high heat. Remove from skillet and drain on paper towels. Reduce heat to medium high and add rice and scallions to the bacon grease breaking up any clumps of rice. Let rice crisp up for about 3 minutes then stir and flip to crisp up the other side. Cook for an additional 3 minutes then toss in bacon and mix in thoroughly. Cook another 2 minutes then remove from heat.

Prepare Tomato and Avocado:

Place diced tomatoes and avocado in a medium sized bowl. Season with a little salt, ground black pepper, parsley and lemon juice. Gently toss with a spoon. Cover and set aside in the refrigerator.

Black Beans:

Place black beans in a small pot and add a little chicken broth. Season with salt, pepper, cilantro and onion powder. Cook over medium heat for 3 – 5 minutes stirring occasionally. Remove from heat.

Bowl Setup:

Place crispy yellow rice in the bottom of an individual bowl. Add chicken to one side of the bowl then add the black beans along with tomato and avocado mix. Enjoy!

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Tostadas remind me of an open faced taco or a burrito. I know burritos are not crunchy like a taco but the ingredients I put inside of my burritos are similar to what I put on top of my Tostadas. Not long ago at one of our office celebrations I discovered packaged tostada shells. A co-worker brought in the tostada shells with pulled pork ( a recipe I will try later). I was so excited to see the corn tostada shells I had to find out where she bought them. Unfortunately, she had purchased them at a local store near her house which happens to be far from where I live. Needless to say, I would not be traveling over the state line just for tostada shells.


Of course I started searching for packaged tostada shells in every grocery store I visited. I finally hit pay dirt at a neighborhood grocery store where I shop on occasion for certain types of foods.


Like I said earlier, Tostadas remind me of an open-faced taco. The difference is that I top the Tostadas with brown rice and beans. The rest of the toppings are pretty much the same as my tacos. Check out the Latin section of your local grocery store and you may find the packaged tostada shells. These babies are a big time saver but if you like making your own tostada shells go for it!


This recipe turned out to be a winner with my friends and family because everyone could build their own Tostada from the “fixins bar” I set up. Shredded chicken, beef, beans, rice, tomatoes, fresh avocado, my homemade Guacamole and more made dinner both fun and good to eat.




4 – 6 tostada shells

1 cup cooked brown rice

1 cup chopped cherry tomatoes

1 lb ground turkey or beef

1 ½ cup queso cheese shredded

1 4 oz can green chiles

1 4 oz can chopped jalapenos

1 pkg taco seasonings

Preheat oven to 375 degrees.

Brown the meat in a medium-sized frying pan over medium high heat. Drain off fat then reduce the heat to medium low. Sprinkle in taco seasoning, green chiles, jalapenos and water. Stir to blend everything together then add browned meat.

Lay out tostada shells on a baking sheet. Sprinkle each shell with a little cheese then layer rice, meat mixture, tomatoes and top with more cheese. Place in oven for 3 – 5 minutes until cheese melts. Remove from oven. Top with sour cream, fresh avocado slices or guacamole.


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