Saucy Braised Chicken Tacos

• servings: 8 wraps

Ingredients

2 teaspoons salt

½ teaspoon pepper

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon paprika

¼ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 ½ pounds chicken thighs (boneless, skinless)

3 tablespoons avocado oil

1 red onion (diced)

2 cloves garlic (minced)

1 cup chicken bone broth

12 oz jar of chunky red salsa

1 cup red cabbage (thinly sliced)

1 lime (juiced)

Tortillas

Guacomole

Lime wedges

Cilantro

Directions

In a small bowl, combine your spice ingredients and mix well.

Coat chicken thighs in spice blend, massaging the spices into the chicken.

Heat 2 tablespoons of avocado oil in a Dutch Oven over medium-high heat.

Sear the chicken thighs on each side, roughly 3-4 minutes per side.

Once the chicken is seared, remove from the Dutch Oven and set aside. Note: the chicken won’t be fully cooked yet.

Lower the heat to medium. Add remaining 1 tablespoon of avocado oil. Add diced onion and cook for 3-4 minutes until translucent.

Add garlic and cook until fragrant, about 1-2 minutes, stirring frequently.

Add the bone broth and jarred salsa. Bring to a simmer, then simmer for 3-5 minutes.

Add the seared chicken back to the Dutch Oven. Cover and simmer for 25 minutes.

Transfer the braised chicken to a clean cutting board and shred. Let the sauce continue to thicken on a simmering boil for another 5-7 minutes.

Add the shredded chicken to the thickened sauce, stirring to coat.

In a medium sized bowl, take your shredded cabbage and massage it with enough lime juice until softened. Season with salt and pepper.

Assemble to your heart’s content! I like to heat my tortillas over an open flame until slightly charred on both sides. Spread guacamole over the tortillas, add the beautifully braised chicken, top with cabbage slaw and cilantro for an irresistible bite.