These stewed chicken tacos are always a huge crowd pleaser. I make these for my family and my friends — they never fail. And, I always make extra because they last well in the ‘fridge and are a terrific leftover meal.
- 1 Whole Chicken plus 2 bone in Breasts (these are to insure I have some leftovers!)
- 2. 5 tomatoes diced (or substitute jarred diced tomatoes)
- 3. 1.5 onions, diced
- 4. 2 carrots (or more!)
- 5 3 garlic cloves
- bunch cilantro
- organic corn tacos
- organic shredded cheese of choice
- Himalayan salt
- lemon paper
- chili powder
The trick to these is the shredded and stewed chicken.
- Cut up the chicken and cover it with water. Boil and reduce to a simmer for 1 hour or until meat falls off the bone.
- Strain the chicken and keep the broth. Take the bones out of the chicken.
- In a sauté pan, sauté the garlic and onions until the onions are translucent.
- Add tomatoes, carrots and chicken. Add the chicken broth to keep the mixture moist and save any extra to use for your other cooking endeavors.
- Add chili to taste, but it’s not really spicy and kids can handle a lot. Also add lemon pepper and salt.
I like to let this simmer and let all the flavors mix in for as long as I can. I think it tastes better. Be sure to keep the mixture moist with your extra broth and feel free to add jar tomatoes and sauce for taste and sweetness for the kids!