The slow cooking Dutch Oven method of this recipe allows the chicken to absorb all of the spicy Mexican flavors essential for a delicious chicken taco. I love cooking with my Dutch Oven. It allows you to control and retain a beautiful heat that always results in flavorful tender meats.
This recipe takes very little prep work. Then you can walk away and let the magic happen. One of the things I love the most about this recipe is how versatile it can be. Perfect for your weekly taco Tuesday, but also an amazing stuffing for enchiladas or roasted poblano peppers. This spicy chicken mixture opens itself up to endless leftover transformations that will feed your family all week long.
- Dutch Oven
- 1 tbsp olive oil
- ½ onion diced
- 3 cloves garlic diced
- 3 lbs. chicken breasts
- 1 tbsp ground cumin
- ½ tbsp. ancho chile powder
- ½ tbsp. cayenne pepper
- 1 tsp salt
- 1 tsp pepper
- 1 can fire roasted tomatoes
- 1 can Rotel Original Diced Tomatoes and Green Chilies
- 1 cup chicken stock
- Cilantro Mango Salsa, Avocado and Cotija Cheese for Topping
- In your Dutch oven heat your olive oil over medium-high heat. Add the onion and garlic and cook until soft. Place your chicken breasts on top of your onion and garlic mixture and sprinkle all your spices over the chicken. Add both cans of tomatoes and the chicken stock and bring everything to a low boil.
- Reduce the heat and cook at a simmer for 2 hours. Your chicken should become tender and start to fall apart. At that point take two forks and carefully shred your chicken. Stir the shredded chicken in the remaining spiced juices and continue to cook on low for another 45 minutes.
- Fill your tortillas with the shredded chicken mixture and top with all of your favorites.