Pulled Chicken Tacos

this carnitas-style chicken recipe is my go-to for a weeknight/meal prep-friendly Mexican-inspired dinner! it’s perfect for not just tacos but for bowls too— click this link for topping recipes!

ingredients:

2 lbs bone-in skin-on chicken thighs (4-6 individual thighs)

1 yellow onion, thinly sliced

4 garlic cloves, smashed

2 tbsp chili powder

.5 tbsp ground cumin

.5 tbsp oregano

.5 tbsp paprika

.5 tsp coriander

.5 tbsp kosher salt

1 c chicken stock

1 orange, juiced

method:

preheat oven to 300F.

heat an oven-safe pot, like a Dutch oven, over medium heat

place the chicken thighs into the cold pot skin side down with a drizzle of avocado oil underneath and cook until the skin is golden brown and crisp.

remove the chicken from the pot and transfer it to a plate

add in your spices, onions, and garlic and toast them in the rendered chicken fat until the onions turn translucent and start to soften, but not completely

then add the chicken stock and orange juice to the pot and bring it to a light simmer

add in the chicken, with the skin peeled off and discarded, and any remaining juices on the plate

cover the pot and transfer it to the oven for about 90 minutes

check after 60 minutes, and if the chicken falls off the bone and shreds easily it is done, if not cover and continue to cook

once the chicken is done, the options are endless— think tacos, bowls, salads, burritos!