I’m sure you checked out the title of this recipe, Lemonade Chicken Tacos and Spanish Rice, and thought, “How in the world can you make chicken tacos with lemonade?” Stay with me, friends and I promise you’ll be pleasantly surprised. It’s delicious!
Lemonade Chicken Tacos
The chicken is sauteed in a mixture of lemonade, spices, Worcestershire sauce, and lime juice until the liquid has reduced.
This Spanish rice has been played with over the years to perfection, in our opinion. We’ve tried the recipe with tomatoes, without tomatoes, with bacon, without bacon and have come up with the perfect blend of spices, rice, and vegetables.
Serve it all up with your favorite tortillas, sour cream, lettuce, salsa, and guacamole and you have your new favorite chicken tacos with Spanish rice. Enjoy!
Lemonade Chicken Tacos
Chicken is simmered in a delicious sweet and savory blend of lemonade and spices until reduced. A surprisingly delicious recipe for chicken tacos.
- 2 pounds chicken cut into bite size pieces
- 1 cup lemonade
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
Heat olive oil in a large skillet. Add chicken to skillet and saute the chicken until the chicken turns white on all sides, but is not completely cooked. If you completely cook the chicken before adding the remaining ingredients, your chicken will dry out and be tough.
Add remaining ingredients and cook until the liquid is completely reduced. Remove bay leaf before serving.
Serve with your favorite tortillas, rice, lettuce, sour cream, salsa, tomatoes, guacamole, or cheese.
A delicious blend of rice, spices and vegetables. A perfect addition to any Mexican dish.
- 3 slices bacon or turkey bacon
- 1 clove garlic minced
- 1 cup white or jasmine rice
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/2 cup onion diced
- 2 tsp chili powder
- 1 tsp salt
- 2 cups water
Choose a skillet or a pan that can be covered with a lid. Cook bacon until crispy. Remove from pan and crumble or dice the bacon. Set aside, reserving the bacon drippings (optional)
Use the bacon drippings to saute the onions, garlic, and bell peppers until tender. If you don't want to use bacon drippings (or because the turkey bacon doesn't have any), use 2 tbsp vegetable oil. Add the rice and saute until the rice is browned.
Add chili powder and salt and stir until evenly distributed. Add water, and cover the pan with a lid until water is absorbed.
Spanish rice is typically made with tomatoes. We've tested this recipe out with canned diced tomatoes and it seems to make the Spanish rice bland. If you'd like, you can add a can of drained diced tomatoes or a small can of tomato sauce when you add your water, but we prefer it without.