Chicken Al Fuego Recipe
Corn tortillas (gluten-free), grilled chicken, rice, and fire-roasted sauce or pico de gallo.
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Ingredients
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Main Ingredients
Optional Garnishes
Method
Preparation
- 1
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from grill and let it rest for 5 minutes before slicing.
- 2
Prepare Rice
Cook rice according to package instructions. Fluff with a fork and set aside.
- 3
Warm the Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
Assembly
- 4
Assemble the Dish
On each corn tortilla, place a portion of sliced grilled chicken, a scoop of cooked rice, and top with fire-roasted sauce or pico de gallo. If desired, sprinkle with fresh cilantro.
- 5
Serve
Serve immediately with lime wedges on the side for squeezing over the top.
