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–+ servings
Pulled Chicken Tacos

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
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

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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