Pulled Chicken Tacos
43MAHI
This tasty dish will transport you to the heart of Mexico! The lovely of use of Mahi's fruity hot sauce - Tamarind & Mango - in Mexico cooking,is the perfect marriage of sweet and savoury.
Pre Time And Cook time
Prep Time: 10min
Cook time: 30min
ingredients:
1 1/2 pounds boneless, skinless chicken breasts, or thighs
1 small onion, quartered
3 garlic cloves, smashed
1 1/2 cups chicken broth
Salt, to taste
Ground blackpepper, to taste
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 tablespoons freshly squeezed lime juice
Corn or flour tortillas, warmed, for serving
Method:
- Gather the ingredients.
- Add the chicken in a single layer to a deep skillet. Add the onion, garlic, and broth. Season with salt and pepper.
- Over medium heat, barely bring to a simmer and reduce the heat to low. Partially cover. Skim any foam that forms off the top and flip the chicken over if needed. Cook the chicken breasts for 10 to 15 minutes, or until just cooked through. Do not overcook. Cook thighs at a low simmer for 30 minutes, or until tender and cooked through. Drain and reserve the broth, discarding the onion and garlic.
- Shred the meat with two forks or let cool enough to shred with your hands. Add 1/4 cup of the reserved broth (save the rest for soup), chili powder, cumin, and paprika to the pan over medium heat. Stir and cook until the broth is simmering. Add the shredded chicken and stir well. Turn off the heat.
- Add the lime juice, stir, and taste for seasoning. Add salt and pepper as needed.
- Serve on warm tortillas with your choice of toppings.
- You want to make your salsa beforehand as to really to release the flavours of the beautiful ingredients, so allow your self a 30 minute gap between making your salsa and cooking the rest of the dish.So grab your salsa ingredients, a sharp knife, a chopping board and a bowl.
- Gather the ingredients.
- Add the chicken in a single layer to a deep skillet. Add the onion, garlic, and broth. Season with salt and pepper.
- Over medium heat, barely bring to a simmer and reduce the heat to low. Partially cover. Skim any foam that forms off the top and flip the chicken over if needed. Cook the chicken breasts for 10 to 15 minutes, or until just cooked through. Do not overcook. Cook thighs at a low simmer for 30 minutes, or until tender and cooked through. Drain and reserve the broth, discarding the onion and garlic.
- Shred the meat with two forks or let cool enough to shred with your hands. Add 1/4 cup of the reserved broth (save the rest for soup), chili powder, cumin, and paprika to the pan over medium heat. Stir and cook until the broth is simmering. Add the shredded chicken and stir well. Turn off the heat.
- Add the lime juice, stir, and taste for seasoning. Add salt and pepper as needed.
- Serve on warm tortillas with your choice of toppings.
Italian
