Chicken Tacos

Chicken Tacos


  • 2 chicken thighs bone-in, skin-on (4 oz each)

  • Kosher salt and pepper

  • 1 teaspoon garlic chopped

  • 1 teaspoon thyme leaves fresh

  • 1/2 teaspoon rosemary leaves

  • 2 tablespoons canola oil

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon chili powder

  • 1/2 red onion chopped and divided

  • 1 cucumber peeled and chopped

  • 1/2 can chopped tomatoes drained (14.5 oz)

  • 1 tablespoon cilantro fresh, chopped

  • 8 crispy taco shells

  • 1 cup cabbage shredded

  • 2 tablespoons sour cream


  1. Season chicken with salt and pepper. Place in a small saucepan, skin side down. Add garlic, thyme, rosemary, and water to just cover. Place over medium-high heat and bring to a boil. Reduce to a very low simmer, cover tightly, and simmer until chicken can easily be pulled apart with a fork; start checking at 30 minutes and replenish water if pan boils dry. Remove chicken from pan and let cool, then pull into shreds.

  2. In a skillet, heat oil over medium. Add pepper fakes, chili powder, and half the onion and cook for 5 minutes, or until onion is soft. Add chicken and cook 5 minutes.

  3. For the salsa, in a bowl, mix together cucumber, tomatoes, remaining onion, cilantro, and salt and pepper to taste.

  4. Spoon chicken mixture into taco shells and top with salsa, cabbage, and sour cream.

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