Ree Drummond's Fried Chicken Verde Tacos | The Pioneer Woman

Ree uses store-bought rotisserie chicken and jarred salsa verde to create a quick, easy and flavorful filling for her tacos! #ReeDrummond #ThePioneerWoman #FoodNetwork #FriedChicken #SalsaVerde #Tacos Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3LlWLQU Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fried Chicken Verde Taco RECIPE COURTESY OF REE DRUMMOND Level: Intermediate Total: 25 min Active: 25 min Yield: 12 tacos Ingredients 1 1/2 cups shredded rotisserie chicken, brown and white meat 2/3 cup store-bought salsa verde, divided Vegetable oil, for frying 12 small corn tortillas 3/4 cup sour cream 2 tablespoons chopped cilantro Toppings: 3/4 cup shredded Monterey Jack cheese 1 1/2 cups shredded lettuce 1/2 cup diced tomato Directions Special equipment: metal heat resistant tongs Mix the chicken and 1/3 cup of the salsa verde in a large bowl. Set aside. Heat a 1 inch of oil in a large skillet. Place 2 tablespoons of the filling into the middle of a tortilla, then fold the tortilla in half. Clamp the tortilla shut with a pair of metal heat resistant tongs and use the tongs to carefully lay the taco into the oil. Use the tongs to press the taco down and keep it closed for a few seconds. Repeat with 2 more tacos. Flip each taco after it has cooked for around 40 to 45 seconds, frying the other side until golden, an additional 30 to 40 seconds. Using the tongs, remove the tacos from the pan, tipping them sideways to drain the excess oil. Place on a paper towel-lined plate to drain further. Repeat with the remaining 9 tortillas and filling. Mix the remaining 1/3 cup salsa verde with the sour cream and cilantro in a small serving bowl. To serve, pull back the tops of the tacos and add some of the Monterey Jack cheese, lettuce and diced tomato to the inside of each taco. Serve with the sour cream dip. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Fried Chicken Verde Tacos | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=_RzOD3WsOxE