3 skinless, boneless Chicken thighs
4 Cups Chicken broth, plus 1/2 onion, a couple carrots and celery stalks, if you have them.
2 T Penzeys Chicken Taco Seasoning (See, Note, below)
The other 1/2 Onion, chopped
1/4 Cup Cilantro, chopped
2 T Chili Powder
Corn or flour tortillas
Chopped Iceberg Lettuce, plus any other chopped/shredded filler such as Mexican cheese, tomato and onions.
Trim any extra fat from the Chicken thighs. I use thighs for all Chicken taco recipes since I think the meat cooks better, stays moister and tastes better than white meat.
Bring the 4 Cups of Chicken broth to a boil. I usually boil 4 Cups of water
add 2 teaspoons of Better Than Broth brand Chicken Bouillon to make a weak broth.
Add the first 1/2 onion and a left over carrot and stalk of celery, but only if I have them already.
Add the chicken to the boiling Broth, reduce the heat to a simmer and cook for 30 minutes.
When the Chicken is done, remove it to a plate and let it cool so you can shred it with your fingers. Be sure to reserve the Chicken Broth.
When the Chicken thighs have cooled, shred and pull the meat apart into bite sized peaces, discarding any additional fat you run into.
Transfer the shredded chicken, chopped onion, Penzeys Chicken Taco Seasoning, Cilantro and Chili Powder into a smaller frying pan and add about 1/2 cup of the left over Chicken broth. Bring this to a boil, reduce heat to low and simmer over low heat for at least 15 minutes, stirring occasionally to make sure the seasonings are disbursed evenly, until the liquid is almost all absorbed. The Chicken filling is ready to serve.
Heat the corn or flour tortillas, over an open flame or wrapped in a dish towel in the microwave, to make then more pliable, then add some chicken, cheese, lettuce and other toppings. Finally add your favorite taco sauce and you are good to go. Enjoy!