SAUCY BRAISED CHICKEN TACOS
Why are the best meals the ones that you eat over the kitchen counter rather than the dining table?? Kyle and I found ourselves in this exact position recently with these delicious Saucy Braised Chicken Tacos. Our first tacos didn’t even make it to a plate before they were devoured!
Plate or no plate, when you’re looking for a satisfying bite, these chicken tacos will hit the spot. They’re saucy with just a little kick from the spice rub and salsa. And they’re topped with a 2-ingredient slaw that provides the perfect amount of crunch.
I’ve yet to meet a taco that I didn’t like — I do live in Austin after all! And my Crispy Baked Ground Beef Tacos and Shrimp Tacos with Corn Salsa prove that I’m no taco newbie. But there’s something about this braised chicken that is absolutely downright irresistible. So much so that these tacos are a staple in our recipe rotation.
Oh and did I mention that everything is done in one pot? Cleanup is minimal, which we all love. While the chicken is cooking, you can prep the slaw and any of your fixings so the entire meal comes together really fast too.
All that said, I hope you fall in love with this single-pot, protein-forward, quick and easy meal. And if you do, be sure to give this recipe a rating and let me know what you think on Instagram @olivia.adriance. I always love to hear from you. Enjoy!
Ingredients for Mexican Braised Chicken Thighs
Spices: To give these tacos an authentic Mexican vibe, I make a quick spice blend with cumin, smoked paprika, paprika, oregano, garlic powder, onion powder, salt, and pepper.
Chicken: I prefer using boneless skinless chicken thighs for this recipe. They are a fattier cut of meat, meaning they’re a bit more flavorful than chicken breasts. Of course, if you only have boneless skinless chicken breasts on hand, they would also work well here.
Slaw: This is the easiest two-ingredient slaw: red cabbage and lime juice! You can buy pre-shredded red cabbage or finely chop it yourself.
Tacos: It wouldn’t be taco night without the fixings, right? I believe that guacamole, extra lime wedges, and cilantro are must-haves. Layer these with your saucy chicken and slaw in a @sietefoods tortilla and you’re in business!
How to Make Braised Chicken Thighs
MAKE THE SPICE BLEND
In a small bowl, add all your spices together and mix well. Easy enough!
MAKE THE BRAISED CHICKEN
Pat the chicken thighs dry and season with the spice mix. You can do this with your hands. I try to wear gloves whenever handling raw chicken, but that’s just a matter of preference.
In a Dutch Oven, heat the avocado oil over medium-high heat. Sear the chicken thighs on each side until browned, about 3-4 minutes per side. Once the chicken is seared, set aside.
Turn the heat down to medium and add the remaining avocado oil. Add the onions and cook until translucent, about 3-4 minutes. Add the garlic and stir for 2-3 minutes so the garlic doesn’t burn. Pour in the chicken broth and salsa. Simmer for 3-5 minutes. Return the seared chicken to the Dutch Oven and bring to a bowl. Reduce the heat, cover, and simmer for 25-30 minutes.
MAKE THE CABBAGE SLAW
While the chicken is cooking, you can make the slaw. Massage the chopped cabbage with lime juice. Season with salt and pepper to taste.
ASSEMBLE THE TACOS
When the chicken is fully cooked, remove from the pan and shred using two forks on a clean cutting board. Let the sauce thicken for another 5-7 minutes. Add the shredded chicken back to the sauce, stirring to coat.
When you’re ready to eat, heat or char your tortillas, add your guac, top with the braised chicken, slaw, and any other toppings you desire.
Recipe Substitutions & Questions
The beauty of this recipe is that it really is foolproof.
- Chicken: While I went with chicken thighs, chicken breasts would also work here.
- Cookware: If you don’t have a Dutch Oven (I don’t know what I’d do without my Le Creuset), you could certainly use a regular large pot.
- Tortillas: As for the assembly, @sietefoods Cassava Flour is hands down my tortilla of choice. Corn tortillas are also a great option. I look for an organic, non-GMO brand with minimal ingredients. For either type, I heat them up on a pan or over an open flame to get that nice charred texture.
- Salsa: @sietefoods or @latejulyorganic are my go-to favs.
My Homemade Guac Recipe
If I have the time — and ripe avocados! —, I definitely prefer to make my own guac. It’s so simple to whip up, and guac always tastes better when freshly made.
My quick guac recipe is: 2 large avocados mashed, juice of 1 lime, juice of ½ an orange (or another lime), 3 tablespoons diced red onion, ¼ cup chopped fresh cilantro, and sea salt to taste.
More Dutch Oven Recipes You’ll Love
- One Pot Hidden Organ Meat Bolognese
- Viral One Pot Chicken Curry and Rice
- Cider-Braised Pork Shoulder
- Loaded Veggie Salsa Verde Chicken Chili
Looking for more protein-forward meals? My Protein Empowered ebook has a week full of delicious high protein, gluten free, dairy free, and refined sugar-free recipes. Check it out here.
Saucy Braised Chicken Tacos
Ingredients
Spice Blend
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Braised Chicken
- 1 ½ pounds chicken thighs boneless, skinless
- 3 tablespoons avocado oil
- 1 red onion diced
- 2 cloves garlic minced
- 1 cup chicken bone broth
- 12 oz jar of chunky red salsa
Cabbage Slaw
- 1 cup red cabbage thinly sliced
- 1 lime juiced
For Serving
- Tortillas
- Guacomole
- Lime wedges
- Cilantro
Instructions
- In a small bowl, combine your spice ingredients and mix well.
- Coat chicken thighs in spice blend, massaging the spices into the chicken.
- Heat 2 tablespoons of avocado oil in a Dutch Oven over medium-high heat.
- Sear the chicken thighs on each side, roughly 3-4 minutes per side.
- Once the chicken is seared, remove from the Dutch Oven and set aside. Note: the chicken won’t be fully cooked yet.
- Lower the heat to medium. Add remaining 1 tablespoon of avocado oil. Add diced onion and cook for 3-4 minutes until translucent.
- Add garlic and cook until fragrant, about 1-2 minutes, stirring frequently.
- Add the bone broth and jarred salsa. Bring to a simmer, then simmer for 3-5 minutes.
- Add the seared chicken back to the Dutch Oven. Cover and simmer for 25 minutes.
- Transfer the braised chicken to a clean cutting board and shred. Let the sauce continue to thicken on a simmering boil for another 5-7 minutes.
- Add the shredded chicken to the thickened sauce, stirring to coat.
- In a medium sized bowl, take your shredded cabbage and massage it with enough lime juice until softened. Season with salt and pepper.
- Assemble to your heart’s content! I like to heat my tortillas over an open flame until slightly charred on both sides. Spread guacamole over the tortillas, add the beautifully braised chicken, top with cabbage slaw and cilantro for an irresistible bite.
Notes
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