Spicy Shredded Chicken Tacos

Yes, another taco recipe. A shredded chicken one this time. I've made another variations of this recipe here, but I think this one is a little bit better, and definitely a little bit spicier. Thanks to my mom and dad, I had a bunch of fresh peppers from their garden to use in this one. Definitely pretty hot, but if you use 1 poblano as I mention in the recipe, you'll be just fine. 

And finally, a note on chicken tacos. While I am a huge fan of carnitas or any slow cooked pork tacos, shredded chicken tacos take significantly shorter to make, and are so delicious if you make a cook simmering liquid. Okay, that's all. Enjoy.

Spicy Shredded Chicken Tacos
makes enough chicken for ~20 tacos
cook time: 30 min active, 1.5 hr inactive

2.5 lbs boneless, skinless chicken breasts
1 yellow onion (diced)
6 - 8 cloves garlic (crushed)
1 poblano pepper or 3-4 smaller peppers (mild/med heat)
1 4 oz. can green chilis (diced)
2 chipotles in adobo sauce (diced)
1 15 oz. can fire roasted tomatoes (diced)
2 cups low sodium chicken broth
1/2 lime (juice)
spices: cumin, coriander, garlic powder, green/red chili powder
2 bay leaves
salt and pepper
olive oil

for the tacos
red cabbage slaw (recipe below)
avocado slices
sour cream or Greek yogurt
cilantro
corn tortillas (La Tortilla Factory White Corn Tortillas are my fave.)

Give yourself a few hours to make this so the chicken can cook nice and slow. 

Cut the chicken breasts in half and cover in cumin, garlic powder, coriander, green/red chili powder, salt and pepper.

Heat a large Dutch oven over medium-high heat with olive oil. Add half the chicken and brown on one side for 3 minutes. Flip and brown the other side for 3 more minutes. Remove from heat, and add remaining chicken to the pan, cooking the same time. Remove all chicken to a plate. 

Lower heat to medium. Add onions and chopped up poblano, can of green chilis, a mix of spices, salt and pepper. Let cook for 5 minutes. Add garlic and cook for 1 more minute. 

Add in the chipotles with the juice from when you diced them up, diced tomatoes and chicken broth. Add a few more pinches of each spice, bay leaves, salt and pepper. Stir to combine everything and bring to a simmer. Once simmering, add chicken and accumulated juices, and lime juice. Cover and keep over low heat for about 1.5 hours. Shred the chicken directly in the pot, it will fall apart. Let simmer, covered, for 10 more minutes once shredded.

Serve on warm tortillas with your favorite taco toppings. My toppings for this taco included fresh avocado, cilantro, Greek Yogurt and a homemade quick slaw... see below. 

for the red cabbage slaw

1/4 head purple cabbage (grated on mandolin)
1/4 cup apple cider vinegar
2 tbsp olive oil
1 tsp honey
2 tbsp cilantro (chopped)
2 green onions (finely sliced)
salt and pepper

Combine all ingredients and let sit for 30 minutes before serving.