Chicken Easy Entertaining Holidays Mexican

Chicken Taco Platter

I love entertaining, and one of my very favorite things to create for entertaining purposes is a charcuterie board! I’ve made several in the past, for holidays, birthdays, parties, or even just family get togethers. They’re easy and fun to display!

I created this Chicken Taco Platter for Super Bowl Sunday and it was a HUGE hit at my house. Who doesn’t like tacos?? And, I just have to brag: one of my daughters, who doesn’t normally like rice, asked for my Mexican Rice recipe at the end of the evening.

This is perfect for any type of entertaining, or even just a date night at home! You can’t go wrong. Enjoy!

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Chicken Taco Platter


  • Author: Pass Your Plates

Description

A charcuterie board specifically for chicken tacos. This board includes my guacamole recipe, as well as my Mexican rice recipe.


Scale

Ingredients

CHICKEN:

Olive oil

1 onion, diced

3 garlic cloves

1 package taco seasoning

1 teaspoon smoked paprika

1 can green chilies, not drained

Chicken, rotisserie chicken, shredded

1 16 oz bottle, favorite salsa

Other Fixings for the Tacos:

Mexican Rice, see recipe below

Mexican cheese, shredded

Green onion, cut on a diagonal

Red onion, thinly sliced

Sour cream

Jalapenos, thinly sliced

Favorite salsa

Leora’s Guacamole, see recipe below

Leora’s Mexican Rice, see recipe below

Cilantro, chopped

Lime wedges

Hard corn shells

Flour shells

Tortilla chips

MEXICAN RICE:

2 tablespoons olive oil

½ onion, diced

2 garlic cloves, minced

1 poblano, diced

1 cup rice

½ teaspoon cumin

1 15 oz can rotel tomatoes

1 8 oz can tomato sauce

1 ½ cups chicken broth

Cilantro, chopped

LEORA’S GUACAMOLE:

3 avocados, chopped

½ white onion, chopped

½ bunch cilantro, chopped

2 Serrano peppers, minced

1/8¼ cup Cotija cheese, grated

2 limes, juiced

Kosher salt to taste


Instructions

CHICKEN:

Heat the olive oil in a large saute pan. Add the onion and garlic, and saute until soft and translucent. Add the taco seasoning, smoked paprika, and green chilies; and work them into the onions. Add the shredded chicken and salsa, and heat through.

MEXICAN RICE:

In a large saute pan, with a lid, heat the olive oil over medium heat. Add the onion, garlic, and poblano; and saute until softened and fragrant. Pour in the rice and cumin, and stir to heat the rice a little and mix in with the vegetables. Add the rotel tomatoes, tomato sauce, and chicken broth. Bring to a boil; then reduce to LOW and simmer for 15-20 minutes; or until the rice is done. Remove and sprinkle with cilantro for serving.

LEORA’S GUACAMOLE:

Place everything in a bowl, and toss gently to combine. Let it sit for 10-15 minutes for the flavors to meld.

ASSEMBLY:

Put the chicken in a large bowl. Put the Mexican rice in another large bowl. Sprinkle with fresh chopped cilantro. In small bowls add the cheese, onions, sour cream, sliced jalapenos, salsa, guacamole, cilantro, and lime wedges. Add the hard corn shells, some folded flour shells, and tortilla chips around the board, in between the bowls.

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