Ingredients:

  • 2 lbs chicken thighs or breasts
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 1/2 cup chicken bone broth
  • 1/4 cup fresh lime juice
  • 4 oz canned chopped green chilies
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp Mexican oregano
  • 1 tsp sea salt

Instructions:

  1. Sear chicken. Place the 2 lbs chicken in a hot skillet with a splash of oil until a golden crust forms. Note: This Maillard reaction adds a layer of flavor you can't get from boiling.
  2. Sauté aromatics. Add the diced yellow onion and 4 cloves garlic to the pan until the onion is translucent and fragrant.
  3. Bloom spices. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp Mexican oregano until the oils sizzle and smell toasted.
  4. Incorporate tomato. Add 2 tbsp tomato paste to the center of the pan until it turns a deep brick red.
  5. Deglaze pan. Pour in 1/2 cup chicken bone broth and 1/4 cup lime juice, scraping the bottom until all the brown bits are dissolved.
  6. Add chilies. Stir in the 4 oz canned green chilies with their juices until the sauce is evenly distributed.
  7. Simmer meat. Cover and reduce heat to low, cooking for 20 minutes until the chicken reaches an internal temp of 74°C.
  8. Shred chicken. Remove the chicken and use two forks to pull it apart until you have long, thin strands.
  9. Final reduction. Return the meat to the skillet and toss with the remaining sauce until every piece is glistening and velvety.
  10. Rest meat. Turn off the heat and let the chicken sit for 5 minutes until the juices are fully reabsorbed.