30-Minute Simmer-and-Shred Chicken Tacos

By Sprig Originals ✓ · cooked up in Sprig

Boneless thighs poach in a fast chile-cumin sauce, then get shredded right back into the liquid so the filling stays glossy and juicy instead of drying out in the pan. One skillet, pantry spices, and dinner on the table in about half an hour — this is the taqueria-style filling that makes weeknight taco night worth doing.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1 1/2 tsp kosher salt, plus more to taste
• 2 tbsp neutral oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp ancho or regular chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp tomato paste
• 1 1/4 cups low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1 bay leaf
• 1 lime, juiced

• 12 corn tortillas (6-inch)
• 1/2 cup white onion, finely diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco or cotija
• 1 lime, cut into wedges
• hot sauce or salsa, for serving

Instructions

1. Pat the chicken thighs dry and season all over with 1 teaspoon of the kosher salt. Cut any very large thighs in half so all pieces are roughly the same thickness — they'll cook evenly and shred faster.
2. Heat the oil in a 12-inch skillet or shallow Dutch oven over medium-high until it shimmers, about 2 minutes. Add the thighs in a single layer and sear undisturbed for 3 minutes, until browned on one side. Flip and sear 2 minutes more, then transfer to a plate. They will not be cooked through.
3. Reduce heat to medium. Add the chopped yellow onion and remaining 1/2 teaspoon salt to the same pan and cook, scraping up the browned bits, for 4 minutes until softened and translucent. Add the garlic and cook 30 seconds until fragrant.
4. Add the chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, and tomato paste. Stir constantly for 60 to 90 seconds — the paste will darken and the spices will smell toasty. Do not let it scorch.
5. Pour in the chicken broth, vinegar, and brown sugar, and add the bay leaf. Whisk smooth, scraping the bottom of the pan clean. Return the thighs and any resting juices to the skillet, nestling them into the sauce.
6. Bring to a bare simmer, cover, and cook over medium-low for 15 to 17 minutes, flipping the chicken once halfway. The thighs are ready at 175°F on an instant-read thermometer and should offer no resistance when poked with a fork.
7. Uncover, discard the bay leaf, and shred the chicken directly in the pan using two forks, pulling the meat apart against the bottom of the skillet so every strand soaks up the liquid.
8. Raise the heat to medium and simmer uncovered for 3 to 5 minutes, stirring, until the sauce clings to the meat and only a shallow pool of glossy liquid remains — you want it moist, not soupy. Stir in the lime juice and taste for salt.
9. While the filling reduces, warm the tortillas: heat a dry skillet or comal over medium-high and toast each one 30 to 45 seconds per side until pliable and lightly blistered. Stack them in a clean kitchen towel to steam and stay soft.
10. Build each taco with a heaping 1/4 cup of the shredded chicken, then top with diced white onion, cilantro, and crumbled queso fresco. Serve with lime wedges and hot sauce.

Chef's tips

Nutrition (per serving, estimated)

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