Chicken Tacos

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Okay, I know there are a billion recipes out there for tacos – and many of them are great – but so is mine!

My goal with making tacos is to have as much flavor as possible while still keeping the simplicity of what is good taco making.

These are healthy, delicious, and really easy to make – though may require some patience.

INGREDIENTS:

Chicken – I use a whole chicken – which makes a lot of tacos, but it’s always great to have leftovers.

5 medium sized tomatoes

1/2 large yellow onion

1 bay leaf

2 sprigs of thyme

Corn tortillas

Chopped cilantro and sour cream to top tacos with.

INSTRUCTIONS:

Boil the chicken in a pot with bay leaf and thyme. Once it is fully cooked through, remove the chicken (don’t discard the water yet!) and let it cook for a few minutes. Once it has cooled enough for you to handle – tear all the meat off the bones into little strips. Add all of your meat to a sauce pan, with tomatoes and onions sliced into circles. Add about 1/2 cup from the chicken stock in the pot to the sauce pan, and some salt and pepper to taste. Cover pan and let chicken simmer until tomatoes and onions are cooked through and the chicken has absorbed most of the juices.

I personally like to grill the corn tortillas on a griddle before serving, but microwaving them would be fine too.

Serve the chicken on tortillas and top with a small dollop of sour cream and a bit of chopped cilantro.

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