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Shredded Chicken Tacos, Guacamole, and Pico

Make taco night extra delicious with shredded chicken made in your dutch oven. Then, top with homemade guacamole and pico de gallo for the best flavors!
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Ingredients Method

Ingredients
  

Shredded Chicken Tacos
  • 2 lbs boneless skinless chicken thighs
  • 1 Tablespoon Penzey's Forward Seasoning
  • 1 orange juiced
  • 2 cloves of garlic minced
  • 1 can chiles in adobo (less for milder flavor)
  • 2 cups chicken broth
Guacamole
  • 2 avocados
  • 2 teaspoons fresh lime juice
  • 1/2 small white onion
  • 1 Tablespoon chopped cilantro
  • 1 teaspoon salt
Pico de Gallo
  • 1 tomato diced
  • 1 jalapeno minced
  • 1/2 small white onion diced
  • 1 teaspoon chopped cilantro
  • 1 lime juiced and zested
  • 1 teaspoon salt
Roasted Jalapeños
  • 3-4 jalapeños
  • 1 Tablespoon corn oil

Method
 

Shredded Chicken Tacos
  1. Season your chicken with forward seasoning in a bowl so it's nice and coated.
  2. Add a little oil to your dutch oven and bring to medium heat. Sear the chicken in batches until nice and colorful. Remove chicken and set aside.
  3. Lower heat and add garlic to dutch oven and sauté for about 30 seconds.
  4. Add chicken stock, chiles in adobo, juice from orange.
  5. Add chicken back to the dutch oven and bring to a boil for just a minute or two.
  6. Lower to a simmer and cover then simmer for 2 hours.
  7. Remove dutch oven from heat. Carefully remove chicken to a bowl and shred to desired size for your tacos.
  8. Add some of the cooking liquid for extra flavor.
  9. Top with favorite taco toppings like guacamole, roasted jalapeños, pico, Mexican cheese, and more!
Guacamole
  1. Remove seed from your avocado and add the flesh to a bowl. Add diced onion, lime juice, salt, and chopped cilantro to avocado.
  2. Mash with a fork or potato masher until desired consistency. Add more or less salt and lime juice to desired flavor.
  3. Store in fridge until ready to eat on tacos!
Pico de Gallo
  1. Add all ingredients to a bowl and mix together.
  2. Store in fridge until ready to eat on tacos!
Roasted Jalapeños
  1. Toss jalapeños lightly in corn oil.
  2. Add jalapeños to a hot cast iron pan.
  3. Sear the outside of each jalapeño until they look a bit softened.
  4. Lower the heat and cover pan with a. lid and cook for another 4-6 minutes.
  5. Serve whole or slice for your tacos!