Tomato Braised Chicken Tacos

ingredients

• 1 can whole tomatoes

• 1/2 lime

• 1 jalapeno, diced

• 1/2 medium onion, diced

• 3 cloves of garlic, pressed

• 1 tbsp taco seasoning or 1 tsp each chili powder, cumin & paprika - cayenne optional

• 2-3 tbsp hot sauce (optional)

• 2 tsp each S+P

• 5-6 boneless & skinless chicken thighs

• 2 tbsp olive oil

For serving

Tortillas, salsa, sour cream, avocado, hot sauce, cheese, corn, black beans.

DIRECTIONS

1. Puree canned tomatoes & season with juice of half a lime, taco seasoning, pressed garlic cloves, jalapeño & hot sauce if using.

2. In a dutch oven or deep skillet, heat olive oil over medium-high heat. Add diced onion & cook until it starts to become translucent.

3. Season chicken thighs with salt + pepper. Sear chicken thighs smooth side down in the bottom of your hot pan & leave untouched for ~5 minutes. Once the chicken lifts easily from the pan, flip over & sear other side.

4. Pour in tomato braising liquid. Ensure chicken thighs are covered in mixture by stirring well.

5. Scrape the bottom of the pan with a spatula to release fond (brown leftover bits) from the seared chicken into the braising liquid.

6. Let simmer covered over medium heat for approximately 1 hour, stirring occasionally.

7. Once chicken is cooked, remove thighs & shred using two forks. Return to braising liquid.

8. Cook over medium high heat uncovered for an additional 30 minutes to reduce. The reduced liquid will coat the shredded chicken, transferring the flavor to the tacos.

9. Pile chicken onto tortilla & add desired toppings.

10. YUM!