Does your Taco Tuesday night need an upgrade? This shredded chicken taco recipe will become a new fave. In this cooking tutorial we'll even show you how you can make this in advance. Trust us, the leftovers are even better. (Lunch time taco bowl, anyone?) Maybe this will inspire you to cook a double batch so that you can make Wednesdays "Pulled Chicken Enchilada Night." No one will complain.
Things You'll Need
1 lb. boneless, skinless chicken (thighs or breasts)
1 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
1/2 tsp. smoked paprika
3 cups chicken broth
Tortillas
Chopped onions
Chopped cilantro
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1. Add the ingredients to a pot
Add the chicken, salt, pepper, chili powder, smoked paprika, and broth to a sauce pan.
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2. Bring to a boil and then simmer
Bring to a boil over medium high heat, lower to a simmer and cook until the chicken is cooked through, about 8 minutes.
3. Shred the chicken
Remove the chicken from the pan and shred using two forks.
4. Soak the chicken
Return the shredded chicken to the cooking liquid and allow to soak for at least ten minutes.
Tip
Making this ahead of time? Leave the chicken in the liquid to ensure it is still moist and flavorful after storing and re-heating.
5. Plate and serve
Drain off most of the cooking liquid, and transfer the chicken to a bowl. Serve with tortillas, onions, cilantro, and any additional topping options.
