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Shredded Chicken Tacos


2 pounds boneless chicken thighs (used leftover rotisserie chicken)
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other mild dried chili, optional (used cayenne pepper)
*1 tablespoon sriracha sauce
*1-2 tablespoon water
Salt and pepper to taste

Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.

Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.

Salsa Fresca:

2 large fresh ripe tomatoes, chopped
1/2 large white onion, peeled and minced
1/4 teaspoon minced raw garlic, or to taste
1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste
1/4 cup chopped cilantro leaves (not a cilantro fan I used chives)
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper.


Combine all ingredients, taste and adjust seasoning as necessary.

Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

*Tacos is perfect for a busy night, almost no cooking especially when you have leftover chicken. I shredded the chicken mixed with the spices and heated for a few minutes. Instead of using cabbage I used pea shoots, top with chicken, avocado and Salsa Fresca. enJOY!!!

Source: Smitten Kitchen adapted it from New York Times