Shredded chicken breasts braised in a rich tomato based sauce and served inside pan-fried taco shells with all the fixings.
1.5 lbs. bone-in chicken breasts
1 tsp. sea salt
1/2 tsp. cracked black pepper
1 cup bone broth
1 bay leaf
2 garlic cloves
FOR THE SAUCE:
2 tbsp. olive or avocado oil
1 large onion (sliced)
5–6 sweet mini bell peppers (sliced)
1/4 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. smoked paprika
1/4 tsp. chili powder
1 cup Otamot Essential Sauce
1 cup leftover broth (from the cooked chicken breasts)
Taco shells or tortillas – SEE NOTES*
Freshly chopped cilantro
To begin, put the chicken breasts, sea salt, black pepper, bone broth bay leaf, and garlic cloves into your Instant Pot or a Stockpot.
If you are using an Instant Pot; cover the pot and set it to 15 minutes on manual. When the timer indicating the chicken is ready goes off, manually release the pressure from the pot by opening the pressure valve. Then, shred the chicken and discard the bones. Remove the garlic from the broth and discard it. Transfer the broth into a bowl for later use and set aside.
If you are cooking the chicken on the stove top; place the chicken, sea salt, black pepper, bone broth, bay leaf, and garlic cloves in a stock pot. Bring the pot to a boil then cover it. Lower the heat to medium and let the chicken cook for 25-30 minutes or until the chicken is cooked through. Then, shred the chicken and discard the bones. Remove the garlic from the broth and discard it. Transfer the broth into a bowl for later use and set aside.
Now, move on to making the sauce. Heat the olive oil in a large skillet over high heat. Add the onions and peppers to the pan and sauté until the vegetables are tender. Then add the cumin, turmeric, paprika and chili powder to the vegetables and stir to combine. Now, add the Otamot essential sauce and the leftover broth you cooked the chicken into the pan (it should be about a cup). Stir the mixture to combine. Now, add the shredded chicken to the sauce and toss to combine. Simmer the sauce until it thickens (about 5-7 minutes).
While the sauce simmers, get the rest of the “fixings” ready. Fill your taco shells or lettuce wraps with the chicken mixture and finish it with fresh cilantro, avocado slices and a squeeze of fresh lime juice.
The “fixings” are a recommendation. You can serve your tacos however you see fit.
To Make your own crispy taco shells:
Heat ~ 1/2 cup melted ghee or oil over medium-high heat to 365 degrees F.
Use tongs to add one tortilla at a time to the heated oil (it should sizzle right away). Fry the tortilla for about 15 seconds. The flip the shell over and fold it in half holding it in place with the tongs.
Transfer the fried shell onto a paper towel lined plate and let the excess oil drain out. Let it cool a bit and serve!
Keywords: kid friendly chicken tacos, kit friendly meals