Description
Smoky shredded chicken in tomato chipotle sauce with lime, avocado and tortillas. Bold, comforting and easy Mexican classic.
Ingredients
Units Scale
Chicken
- 1 kg boneless, skinless chicken thighs
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 1/2 tsp chilli powder
- 2 tsp kosher salt
- cooking oil
- 400 g diced fire roasted tomatoes
- 120 ml low sodium chicken bone broth
- 1/2 medium white onion, roughly chopped
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 2 tbsp fresh lime juice
- 1/2 cup chopped fresh coriander, plus extra for serving
- 12 soft tacos
- Minced red onion
- Sliced avocado
- Crumbled cotija cheese
- Jalapeño slices
Instructions
- Pat the chicken thighs dry and season evenly with salt, oregano, smoked paprika, cumin, garlic powder and chilli powder.
- Blend the tomatoes, broth, onion, garlic, tomato paste, red wine vinegar and honey until completely smooth.
- Heat oil in a pan or use the sauté function on your slow cooker. Brown the chicken for about 2 minutes per side, working in batches if needed.
- Transfer the chicken to the slow cooker. Pour over the blended sauce and ensure the chicken sits mostly submerged.
- Cook on High for 4 hours or on Low for 8 hours until the chicken becomes very tender.
- Remove the chicken, shred it with two forks, then return it to the sauce. Stir in lime juice and chopped coriander.
- Spoon the chicken into warm tortillas and top with red onions, avocado, cojita cheese and jalapeno slices as desired before serving.