Spicy Pulled Chicken Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tbsp oil (I used Pompeian Canola/Olive/Grapeseed Oil mix)
  • 1 onion, diced
  • 1 jalapeno pepper, diced
  • 2 cloves garlic, minced
  • 1 8 oz can tomato sauce
  • 1 tbsp tomato paste
  • 3 tbsp apple cider vinegar
  • 1 tbsp paprika
  • 1 tbsp worcestershire sauce
  • 1 tsp dijon mustard
  • 2 tsp chile powder
  • 1/2 tsp cayenne pepper
  • salt and pepper
  • 2-3 boneless skinless chicken breasts or thighs (about 1.5 lbs of meat)
  • corn tortillas
  • arugula, cilantro, limes (for garnish, optional)
  1. In a large, heavy bottomed pot with a lid over medium heat, add the oil. Let oil heat up for a minute, then add the onion and jalapeno, and cook for 3-5 minutes, stirring often, until they begin to soften. Add the garlic and continue to stir, cooking for a minute.
  2. Add the tomato sauce, tomato paste, apple cider vinegar, paprika, worcestershire sauce, mustard, chile powder, and cayenne pepper and stir everything to incorporate. Add salt and pepper to taste and stir again.
  3. Add the chicken to the sauce, and spoon sauce over top to cover. Cover pot, reduce heat to low, and cook for an hour.
  4. After an hour, remove lid, and using two forks, shred chicken in the pot. It should come apart fairly easily. Stir up the shredded chicken in the sauce to get it all covered, then continue to cook for another 20 minutes, uncovered.
  5. While you're waiting, toast up some corn tortillas and get your toppings ready. Place shredded chicken in the tortillas, garnish and serve!
Recipe by Total Noms at http://totalnoms.com/2013/07/spicy-pulled-chicken-tacos/