Chicken soft taco with cayenne peppers





2 soft flour tortillas

4 tablespoons sour cream

4 chicken thighs, boneless and skinless

1 onion, sliced

½ tablespoon tomato paste

½ cup chicken broth

1 tablespoon extra-virgin olive oil

Salt and pepper, to taste

Kémia sundried tomato spread with fine herbs

Kémia preserved lemons

Kémia cayenne peppers

1 tablespoon parsley, chopped


  1. Heat 1 tablespoon of extra virgin olive oil in a heavy-bottom skillet over medium-high heat.
  2. Add the thighs, and cook for about 5 minutes per side. Now transfer the thighs onto a plate.
  3. Add the sliced onions to the same skillet and cook until golden.
  4. Stir in tomato paste, and stir well.
  5. Add in chicken broth and stir to combine.
  6. Place thighs into the sauce, two Kémia preserved lemon slices, and cook for about 40 minutes over low heat.
  7. Add Kémia sundried tomato spread with fine herbs and stir well to combine.
  8. Prepare tortillas as indicate on the package.
  9. Spread two tablespoons of sour cream over each tortilla.
  10. Top with braised chicken, Kémia cayenne peppers, and chopped parsley.
  11. Serve and enjoy.

Additional Tips

  • Serve with yellow mustard and fresh salad, or Kémia shakshuka.
  • You can add canned black beans to chicken thighs for more flavor and thicker texture of the filling.