During the busy holiday season I like to make meals that are delicious but also very easy to make. This is a great recipe to have on hand and a great cooking method to learn. Not only because its so easy (trust me make a double batch), but you can also make it in the crock pot or your instant pot, set it in the morning and come home to a delicious dinner. I also love how versatile this recipe is. You can serve the shredded chicken on top of a salad (think taco salad), add it to soups (i have made enchilada soup with it, put it in a sandwich. You can also swap out some of the spices (cumin, chili and coriander) and add some fresh basil or pesto and melt some mozzarella on top and you got yourself a whole new recipe. But for today I am very happy because we get to eat tacos on a Wednesday and I like the fact that you can eat and drink your beer.
INGREDIENTS
3 pounds boneless skinless chicken breasts or boneless thighs
2 tablespoons olive oil or avocado oil
3 cloves garlic mashed
1 large purple onion thinly sliced
2 chipotle chilies in adobo minced (optional)
1 jalapeño
2 teaspoons chili powder (adjust to your liking)
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon all spice
1/2 tsp garlic powder
1 bay leaf
salt and peper
1 (8 ounce) beer bottle (you can deglaze with water or chicken stock too)
1 cup tomato sauce. I use Pomi tomatoes.
For serving (whatever you like) but here is few of my favorites:
Charred flour or corn tortillas
Cilantro
Red onions
Red cabbage
Radishes
charred corn
Avocados and lime wedges
Directions
In a bowl toss the chicken with all the spices and 1 tbls of olive oil until it’s all coated.
Heat your dutch oven or heavy pot over medium high heat. Add olive oil, Once sizzling , add the chicken and sear on both sides, about 3-4 minutes per side (don’t overcrowd your pan so you can get a nice sear). Once seared on both sides add the onions, garlic, bay leaf, and the jalapeño leaving it whole or chop it up if you like more heat. Cook for a minute to combine. Deglaze the Pan with beer or chicken stock. Scrape up any browned bits from the bottom of the pan, add tomatoes sauce and chili’s in adobo sauce (if you are using) cover and simmer for 35-45 minutes or until the chicken is tender and cooked through.
Once the chicken is cooked through shred with two forks. If the sauce gets too thick, add a splash of water or chicken stock.
Serve the shredded chicken in warm corn or flour tortillas.
The toppings options are endless when it comes to tacos. Some of the classics: cheddar or jalapeños cheese, cojita cheese is delicious here too, avocados, salsa, roasted corn, and shredded lettuce.
RECIPE NOTES
*To make the shredded chicken in the crockpot, add all the ingredients for the tacos to your crockpot. Cover and cook on low for 6-8 hours or high 4-6 hours. Shred the chicken and return to the crockpot. You can also broil your chicken under the broiler for delicious crispy Bits
*This recipe can also be made in the instant pot. Follow your instant pot directions to cooking boneless chicken.