A great original taco recipe by Adrianna Pachelli (Caputo's Market) that will have your friends celebrating with delight.

Serves 4-8

1/4 cup olive oil
2 pounds skinless chicken thighs (preferably bone-in)
1 onion, thinly sliced
4 garlic cloves, minced
One 28-ounce can crushed tomatoes
3 tablespoons Chili Beak
1 cup chicken stock

For Serving:
Corn tortillas
Cotija or sour cream

Preheat oven to 350 degrees. Season chicken thighs with salt and brown in a skillet with olive oil over medium-high heat, about 10 minutes. Remove to a baking dish and set aside, leaving oil and fat in the skillet. Add onions to the skillet and saute until softened and beginning to brown. Add garlic and stir until fragrant. Add tomatoes, Chili Beak, and chicken stock. Bring to a boil, then simmer 10-15 minutes. Transfer to a blender or use an immersion blender to puree until smooth. Pour over chicken and bake about 30-40 minutes, until edges are dark and chicken is very tender.

Remove chicken from the sauce and shred with two forks. Return to the sauce, and serve with taco accoutrements.



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