Spicy Chicken Tacos Recipe | Food Network

Ingredients

• 1 pound ground chicken
• 2 tablespoons canola oil
• 6 cloves garlic, thinly sliced
• 1 tablespoon Spicy Red Rub, recipe follows
• 1/4 cup sliced pepperoncini
• 2 cups Sweet and Sour Peppers and Onions, recipe follows
• 2 tablespoons white vinegar
• Kosher salt
• Fresh ground black pepper
• 1 tablespoon Garlic Confit Puree, recipe follows
• 8 (6-inch) corn or seven-grain tortillas, warmed
• 1/4 cup Chipotle Yogurt Sauce, recipe follows
• 3 tablespoons smoked paprika
• 3 tablespoons cumin seeds, toasted and ground
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 1 1/2 tablespoons whole cloves, toasted and ground
• 1 tablespoon cayenne
• 1 tablespoon mustard seeds, toasted and ground
• 1/3 cup extra virgin olive oil
• 35 cloves garlic, 20 crushed, 15 roughly chopped
• 4 (28-ounce) cans imported good-quality peeled plum tomatoes in their juice
• 15 basil leaves
• 3 tablespoons plus 2 teaspoons kosher salt
• 3/4 teaspoon fresh ground black pepper
• Red wine vinegar to taste
• 1/4 cup canola oil
• 4 yellow bell peppers, cut lengthwise into 1?4-inch-thick strips
• 4 red bell peppers, cut lengthwise into 1?4-inch-thick strips
• 3 large yellow onions, cut into slivers
• 6 tablespoons tomato paste
• 1 cup white wine vinegar
• 1/2 cup dry white wine
• 2 tablespoons honey
• 3 cups peeled garlic cloves
• 1 fresh bay leaf or 2 dried
• 8 to 10 sprigs fresh thyme
• 1 tablespoon kosher salt
• 1 1/2 teaspoons black peppercorns
• 1 cup canola oil
• 1 cup extra virgin olive oil
• 1 cup store-bought tzatziki
• 3 tablespoons pureed chipotle peppers in adobo sauce