SAUCY BRAISED CHICKEN TACOS

5 from 5 votes

SAUCY BRAISED CHICKEN TACOS

Tender braised chicken in an irresistible sauce is a recipe for taco success! If I was going to be serving a crowd and needed a winning recipe that I knew everyone would love, THIS would be very high on my list! They're easy to make and taste like restaurant-quality tacos, so they'll have you feeling like a pro.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Mexican

Keyword: Chicken tacos, Chicken thigh recipes, Dutch oven recipes, Dutch oven tacos, Saucy tacos

Servings:

Author: Olivia Adriance

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
Guacamole
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

Out of tortillas? This would be just as delicious in a burrito-style bowl with rice, extra salsa, and a dollop of guac.

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