Braised Chicken (bowls, tacos, burritos, nachos)

                                  Spice blend:

2 tsp salt
1 tsp pepper
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp paprika
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne

Braised chicken:
1.5 lbs boneless, skinless chicken thighs
3 tbsp olive oil
1 red onion, diced
2 cloves garlic, minced
1 cup chicken broth
12 oz picante sauce (or other chunky salsa)
juice of 1 lime

Taco assembly:
grain-free tortillas (I use @siete cassava or almond flour tortillas)
guacamole (I’m sure we all have a favorite way to do guac but I have a recipe reel if you’re interested! Recipe is also on my website)
cabbage slaw (shaved purple cabbage massaged with lime, salt, and pepper)
cilantro for garnish

Direction:
In a small bowl, combine your spice ingredients and mix well. Pat the chicken thighs dry and then coat with the spice mixture, rubbing the blend in with your hands.
In a dutch over, heat 2 tbsp olive oil over med-high heat. Sear your chicken thighs on each side until browned, about 3-4 minutes per side. Note: chicken thighs are very forgiving so if you “overcook” them here its not a problem – a burnt chicken thigh is delicious! There are no mistakes, just recipe modifications 😉 Once the chicken is seared, remove from the pan and set aside.
Turn the heat down to medium and add the remaining tbsp of olive oil. Add your onions and cook 3-4 minutes until they begin to soften and brown. Add garlic and cook for another 2-3 minutes, stirring frequently. Add chicken broth and salsa and simmer for 3-5 minutes. Return the chicken to the pot and bring to a boil. Reduce heat to med-low, cover, and simmer for 30 minutes.
Uncover and stir in the lime juice. Cook for an additional 2-3 minutes uncovered. Remove from heat, shred, and serve!
I used this for tacos but it would be great in burrito bowls or enchiladas!