Chicken Recipe

Prepare aromatics and sear

Finely chop the onion and mince the garlic. In a large sauté pan or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add the garlic and cook 30–45 seconds until fragrant.

Brown the chicken (optional)

Season the chicken lightly with 1/4 tsp salt and a pinch of pepper. Push the onions to the side and add the chicken to the pan; sear 1–2 minutes per side just to develop a little color (this step adds flavor but is optional if you prefer to poach immediately).

Add liquids and spices

Stir in the tomato paste and cook 1 minute. Add the diced tomatoes (with their juices), chicken broth, ground cumin, oregano, smoked paprika, ground coriander, bay leaf, remaining salt, and pepper. Scrape up any browned bits from the pan so the flavors combine. If the chicken is seared, return it to the liquid so it is mostly submerged.

Simmer until cooked

Bring the mixture to a gentle simmer, then reduce heat to low. Cover and simmer for 18–22 minutes (for breasts) or 25–30 minutes (for thicker thighs) until the chicken reaches an internal temperature of 165°F (74°C) and is very tender.

Shred the chicken

Remove the chicken pieces to a cutting board or bowl. Use two forks to shred the meat finely, or pulse briefly in a stand mixer with the paddle attachment on low for 20–30 seconds for very even shredding. Discard any bay leaf.

Reduce sauce and combine

Increase the heat under the pan to medium-high and simmer the remaining sauce uncovered for 4–6 minutes until it thickens slightly. Return the shredded chicken to the pan and stir to coat. Cook 2–3 minutes so the chicken absorbs the sauce flavors.

Finish with lime and cilantro

Remove from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.

Warm tortillas if using by wrapping in a damp towel and microwaving 30–45 seconds, or heating on a dry skillet 30 seconds per side.

Spoon 2–3 heaping tablespoons (about 1/4 to 1/3 cup) of the shredded chicken into each tortilla or pastry. Top with shredded cheese, pickled onions, sliced avocado, cilantro, and hot sauce or salsa to taste.

For enchiladas: fill tortillas with chicken, roll, place seam-side down in a baking dish, cover with enchilada sauce and cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly.

Serve remaining chicken in a bowl as a filling or main with rice and beans.