This build-your-own taco bar is an easy vacation meal for a large group: seasoned chicken, black beans, rice, and toppings let everyone make a plate they like. Most of the work can be done in one pot and one skillet, and the ingredients are easy to find at a typical grocery store.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon neutral cooking oil
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 cup low-sodium chicken broth or water
- 2 cans (15 ounces each) black beans, drained and rinsed
- 2 cups long-grain white rice
- 3 cups water, for the rice
- 1 teaspoon salt, for the rice
- 24 small flour or corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
- 2 cups shredded lettuce
- 2 cups diced tomatoes or prepared salsa
- 1 cup sour cream
- 2 avocados, sliced or diced
- 2 limes, cut into wedges
- Hot sauce, for serving (optional)
Instructions
- Cook the rice. Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Combine it with 3 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, or according to the package directions. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork.
- Season the chicken. Stir together the chili powder, cumin, smoked paprika, garlic powder, and kosher salt. Pat the chicken dry and rub the spice mixture over both sides. If your group prefers mild food, use half the chili powder and put hot sauce on the table.
- Cook the chicken. Heat the oil in a large skillet or Dutch oven over medium-high heat. Working in batches if needed, brown the chicken for about 3 minutes per side. Add the broth or water, scraping up any browned bits. Cover, reduce the heat to medium-low, and simmer for 12–18 minutes, turning once, until the thickest pieces reach 165°F (74°C) on an instant-read thermometer.
- Shred and warm the beans. Transfer the chicken to a board and shred it with two forks. Return it to the pan and stir in the drained beans. Simmer uncovered for 3–5 minutes, stirring, until the beans are hot and the liquid lightly coats the chicken. Add a splash of water if the pan looks dry; taste and adjust the salt.
- Prepare the toppings. While the chicken finishes, put the cheese, lettuce, tomatoes or salsa, sour cream, avocado, and lime wedges into separate serving bowls. Warm the tortillas in small batches in a dry skillet, about 20–30 seconds per side, or wrap them in foil and heat in a 300°F (150°C) oven for 10–15 minutes.
- Set out the meal. Serve the chicken and beans, rice, tortillas, and toppings buffet-style. Keep hot foods hot and serve cold toppings from the refrigerator or over ice if the meal will sit out. Let guests build tacos, bowls, or both.
Tips
- Choose the right pan. A wide skillet gives chicken room to brown. If yours is small, brown the chicken in batches so it sears instead of steaming; finish it in a covered pot if necessary.
- Make it easier in a rental kitchen. Use pre-shredded cheese and bagged lettuce, and buy prepared salsa. Check what equipment is available before shopping; a thermometer is useful for safely checking the chicken.
- Adjust for dietary needs. The chicken and beans are naturally gluten-free when the broth and seasonings are certified as needed. For a vegetarian spread, replace the chicken with an extra two cans of beans and sautéed peppers; keep tortillas and toppings separate.
- Don’t leave food out all evening. Perishable food should not sit at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Refill buffet bowls with smaller portions rather than topping up food that has been sitting out.
Serving Suggestions
For a complete vacation dinner, serve this taco bar with tortilla chips, a simple green salad, or sliced fruit. Rice makes the meal more filling, and guests who want a lighter plate can make lettuce-topped tacos or a bowl with extra beans. Put mild toppings and hot sauce in separate bowls so people can control the heat. For a larger group, set up two serving points or place duplicate bowls at each end of the table to keep the line moving.
Variations
Swap chicken thighs for 2 pounds of boneless chicken breasts, but check them early with a thermometer because lean meat can dry out; cook to 165°F (74°C). For a hands-off option, season the chicken and cook it in a slow cooker with the broth on low for about 4–5 hours, then verify it reaches 165°F before shredding and adding the beans. You can also replace the chicken with 2 pounds of browned ground beef or turkey: cook it fully in the skillet, drain excess fat, stir in the spices and about ½ cup broth, then add the beans and simmer. For extra toppings, offer corn, pickled jalapeños, chopped cilantro, or diced red onion in separate bowls.
Storage and Reheating
Refrigerate leftovers within 2 hours of serving (within 1 hour if it is hotter than 90°F/32°C). Store the chicken and beans, rice, and toppings in separate shallow, airtight containers. Cooked chicken, beans, and rice keep for 3–4 days in a refrigerator at 40°F (4°C) or below. Discard leftover toppings that have been out too long, especially dairy and cut produce.
Reheat chicken and beans on the stove over medium heat with a splash of water, stirring until steaming hot, or microwave covered in short intervals, stirring between them. Reheat rice with a tablespoon of water per serving, covered, until steaming throughout. Leftovers should reach 165°F (74°C); reheat only what you plan to eat. Freeze the chicken-and-bean mixture for up to 2–3 months for best quality, then thaw in the refrigerator and reheat thoroughly. Rice can also be frozen, though its texture may soften.
Frequently Asked Questions
How many people does this recipe serve?
This makes about 24 small tacos, or roughly 8–12 servings depending on appetites and whether guests make one or two tacos. For a hungry crowd, scale up the chicken and beans, rice, and tortillas together, and add more toppings.
Can I prepare parts of the meal ahead?
Yes. Cook the chicken and beans and rice up to 2 days ahead, cool them promptly in shallow containers, and refrigerate. Reheat until they reach 165°F (74°C). Wash and chop sturdy toppings ahead, but slice avocado just before serving to limit browning.
Can I use canned beans without heating them separately?
Yes. Drain and rinse them, then stir them into the cooked shredded chicken as directed. Simmer until they are thoroughly hot; the beans will absorb some of the seasoned cooking liquid.
How can I keep tortillas warm for a group?
Wrap a stack in foil and hold them in a 200°F (95°C) oven for a short time, or use a clean towel inside an insulated tortilla warmer. Keep the stack covered between servings so the tortillas stay soft.
What if I don’t have a meat thermometer?
A thermometer is the most reliable way to confirm chicken safety: the thickest part must reach 165°F (74°C). If you are cooking away from home, consider bringing an instant-read thermometer rather than relying on color or cooking time alone.