The BEST Slow Cooked Saucy Chicken with Crispy Taco Shells

Servings: 6

• 1 package Maria & Ricardo’s Whole Wheat Plus Tortillas
• 1 ½ lbs. Chicken Thighs, boneless and skinless
• 2 tbsp. Olive Oil
• 1 Yellow Onion, finely diced
• 2 Garlic Cloves, minced
• 1 cup Chicken Broth
• 12 oz. Chunky Red Salsa
• 1 tsp. EACH: Salt, Black Pepper, Ground Cumin, Paprika, & Dried Oregano
• ½ Red Cabbage, thinly sliced
• 1 small Fennel, thinly sliced
• Juice of 1 Lime
• 1 tsp. Apple Cider Vinegar
• Pickled Onions, for serving
• Guacamole, for serving
• Lime Wedges, for serving

1. To make the saucy chicken: In a large skillet over medium high heat, add the olive oil.
2. Add the chicken thighs to sear 2-3 minutes on each side, until golden brown and crisp. Remove the chicken to finish cooking later.
3. Add the onion and garlic to saute 2-3 minutes, until tender and fragrant.
4. Add the salsa, broth, and seasonings. Mix well.
5. Add the chicken back into the skillet, then cover with a lid to simmer for 20-30 minutes, until the chicken is super tender. Shread between two forks.
6. In a separate skillet, add enough olive oil to be ½” up the skillet. Heat the frying oil to 400F.
7. To make the crispy taco shells: Fold the tortillas into a taco-like shape, then place into the hot oil to fry 1-2 minutes on each side. Remove with tongs and place on a paper towel line plate to drain any excess oils.
8. To make the slaw: Combine the thinly sliced cabbage, fennel, lime juice, and apple cider vinegar in a bowl. Toss well, then season with salt and black pepper to taste.
9. To serve: Enjoy the saucy chicken and crispy taco shells with the fennel-cabbage slaw, guacamole, pickled onions, and lime wedges on the side!