Chicken Tacos with Rice

Flour-dredged chicken pieces browned until golden, then simmered in a sauce built from chili sauce, Worcestershire, dry sherry, and chicken broth. Spooned over a bed of fluffy rice, the sauce soaks in and turns the whole plate into something deeply savory and satisfying.

Browning the floured chicken first does two things: it gives the pieces a crispy exterior that holds up during simmering, and the leftover browned bits in the pan become the foundation for the sauce. The onions cook in those drippings, picking up all that flavor before the liquids go in.

The dry sherry is the ingredient that ties everything together. It adds a subtle nuttiness and acidity that brightens the chili sauce and keeps the dish from tasting one-note.

Kitchen Tips

• Brown the chicken in batches so each piece gets proper contact with the pan. Crowding steams the meat instead of searing it.
• Push the chicken aside rather than removing it when you sauté the onions. This keeps everything in one pan and the chicken stays warm.
• Simmer covered for the full 35 minutes. The chicken needs that time to cook through and the sauce needs time to reduce and concentrate.
• If the sauce is too thin after simmering, remove the lid and cook a few more minutes to thicken.

Variations

• Use boneless thighs for faster cooking and more tender, forgiving meat.
• Add diced green chiles or jalapeños to the sauce for more heat.
• Swap the rice for warm flour tortillas and shred the chicken for actual tacos.