Ingredients
Instructions
- Add the sliced chicken strips, sliced onions, and sliced bell peppers to a large bowl. Sprinkle the Kinder's taco seasoning over everything and toss until evenly coated.
- Heat a griddle or large skillet over medium heat. Add the seasoned chicken and vegetables and cook, stirring occasionally, until the chicken is almost cooked through and the vegetables are beginning to soften, about 12 to 15 minutes.
- Add the chorizo, breaking it apart as it cooks. Continue cooking for another 8 to 10 minutes until the chicken is fully cooked through, the vegetables are well sautéed, and most of the grease from the chorizo has cooked off.
- Serve immediately with pico de gallo, Mexican rice, black beans, and tortillas and cheese if making it a taco night.
Sheet Pan Option
- Toss the seasoned chicken, onions, and bell peppers on a large sheet pan. Add the chorizo in pieces across the pan.
- Bake at 375°F for 35 minutes or until the chicken is cooked through. Note that the chorizo will release a significant amount of grease on the sheet pan. The griddle method is preferred for this reason.
Notes
- The griddle or stovetop method is strongly recommended over the sheet pan. The chorizo releases a significant amount of grease during cooking and the griddle allows it to cook off rather than pooling in the pan with everything else.
- Cook the chorizo last so the chicken and vegetables get a head start and everything finishes at the same time.
- Kinder's Taco Seasoning is bolder and less salty than standard taco seasoning packets. It coats the chicken and vegetables evenly and does all the seasoning work without any additional spices.
- Slice the chicken, onions, and bell peppers to a similar thickness so everything cooks evenly in the same time frame.