PULLED CHICKEN TAKOS

HOW TO MAKE PULLED CHICKEN TAKOS

Add the chicken in a single layer to a deep skillet. Add the onion, garlic, and broth. Season with salt and pepper.

Over medium heat, barely bring to a simmer and reduce the heat to low. Partially cover. Skim any foam that forms off the top and flip the chicken over if needed. Cook the chicken breasts for 10 to 15 minutes, or until just cooked through. Do not overcook. Cook thighs at a low simmer for 30 minutes, or until tender and cooked through. Drain and reserve the broth, discarding the onion and garlic.

Shred the meat with 2 forks or let cool enough to shred with your hands. Add 1/4 cup of the reserved broth (save the rest for soup), chili powder, cumin, and paprika to the pan over medium heat. Stir and cook until the broth is simmering. Add the shredded chicken and stir well. Turn off the heat.

Add the lime juice, stir, and taste for seasoning. Add salt and pepper as needed.

Serve on warm tortillas with your choice of toppings.

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