I found these Sriracha diced tomatoes at the local HEB. I had been saving them for queso, but had an odd craving for some chicken tacos, so I did the needful.
- 2 chicken thighs today’s had bones.
- 1 can of Sriracha diced tomatoes.
- 1 tsp of garlic powder
- 1 tsp of paprika
- 1 cilantro cube
- 1 tsp of dried Oregano
- 1 tbsp Knorr caldo de pollo
- 1/2 tsp cumin
- 1 tsp of coconut oil
- water to cover.
I could have cooked this in the rice cooker, but was trying something new in multiple dimensions. In the sauce pan it goes. I browned the chicken in the coconut oil to get a little texture on the skin as I’m leaving it in.
Then with all of my cooking all in and simmer until the chicken is tender. I put the induction stove on 180 and let it simmer for about 45 minutes. Pull the thighs and shred the chicken and return to the sauce. I cooked it about 15 more minutes at that point to ensure the flavor was completely distributed.
I put it on some flour tortillas and it was delicious, but the sauce was a touch runny, so maybe a little thickening agent next time. It was delicious soaking up the sauce with the tortillas, so maybe I should leave it well enough alone.