Shredded Chicken Taco Meat w/Smoky Chipotle Pacific Sea Salt
Tacos forever.
Time: 40 mins
Yield: 4-6 servings
Author: Heather
Skill Level: Easy - tacos worth any effort…
Why this is SO good:
Juicy, spicy, lime-y, and easy to store for a bunch of other meals! Chicken tacos are a part of regular life, and this delicious edition will make you glad you found this here recipe! Chipotle Chicken Tacos forever!
Ingredients:
1 1/2 lbs boneless skinless chicken breasts, well trimmed
1 small onion, cut into quarters
3 garlic cloves, smashed
1 1/2 cups chicken bone broth
1 tsp ground cumin
1/2 tsp smoked paprika (hungarian if you can find it!)
2 TBSP lime juice (or 2 packets TruLime)
2 tsp Smoky Chipotle Pacific Sea Salt (to taste, really)
1 tsp fresh ground black pepper
How to make it:
Put the boneless chicken breasts in a single layer in a deep skillet.
Add the 4 onion quarters, the 3 smashed garlic cloves, and the 1 1/2 cups of chicken bone broth. Season with regular salt and fresh ground black pepper, and turn on medium heat.
Bring to a simmer, then reduce the heat to low and partially cover with the lid. Simmer for 15 minutes, skimming off any foamy stuff that shows up.
Drain and save the broth, pitch the onions and garlic.
Shred the chicken - either with 2 forks in a bowl or you can put them in your Kitchenaid stand mixer with the paddle attachment for a minute or 2! (Careful not to over shred though…)
Put 1/4 cup of the reserved broth into the skillet, the 1 tsp cumin, the 1/2 tsp paprika, and heat over a medium heat until it’s simmering
Add the shredded chicken back to the pan with the simmering spice mixture and stir well. Turn off the heat.
Keep stirring and add the 2 TBSP lime juice (or 2 TruLime Packets), the 2 tsp Smoky Chipotle Pacific Sea Salt, and the 1 tsp fresh ground black pepper. Taste and add more of whatever you think it needs!
Serve on tortillas, taco shells, on nacho chips, on rice bowls…or whatever makes your soul happy!
How to store it:
Airtight container in the fridge, 3 days max. You can also make a bunch extra and freeze it in dinner-sized portions in freezer Ziplocks to make for a ridiculously easy dinner prep!
So, what if:
It’s too spicy for me. Ok, easy fix! take about 1/3 of the shredded chicken and put it in a strainer/colander. Rinse it under hot water in the sink, then return it to the pan and mix! That should reduce the seasoning - try it and repeat if necessary. Then add back the stuff you like, like a bit more lime, a bit more Chipotle salt…whatever you need to make it right!
The chicken is still a bit watery. Turn the heat back on to low and stir to help dry it up a bit. Soggy tacos are no bueno.
I need to make this for a party. Fiesta yes please! This recipe easily double - or make a small batch twice and combine them. This will keep in the fridge and can be heated up before the party easy enough!
