Pulled Chicken Tacos

Cooking a whole chicken slowly in a vinegar-spiked broth ensures the meat stays incredibly moist and tangy. When paired with rich avocado cream and crisp pickled onions, it makes for a perfectly balanced taco.

Pulled Chicken Tacos

Cooking a whole chicken slowly in a vinegar-spiked broth ensures the meat stays incredibly moist and tangy. When paired with rich avocado cream and crisp pickled onions, it makes for a perfectly balanced taco.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Chicken: 3lb whole chicken cider vinegar, chili flakes, onion, garlic
• Sauce: Vinegar smoked paprika
• Sides: Pico de Gallo Pickled Onions (red onion, vinegar, salt), Avocado Cream (yogurt, avocado, lime)
• Base: 8 corn tortillas

Equipment

• Dutch oven or large pot
• Forks (for shredding)

Method

 

Instructions

1. Place chicken, onion, garlic, spices, and vinegar in a pot. Add water to halfway up chicken.
2. Braise in oven at 325 degrees F (160 degrees C) for 1.5 hours until falling off the bone.
3. Prepare pickled onions (simmer onion in vinegar/salt) and blend avocado cream.
4. Shred meat from bones, discarding skin. Toss with a splash of fresh vinegar and paprika.
5. Assemble tacos with cream, chicken, salsa, and pink onions.

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