Chicken Soft Tacos3 pounds bone-in, skin-on chicken breasts (about 3 breasts)
1 teaspoon plus 1 ½ teaspoon cumin
1 teaspoon plus ½ teaspoon chili powder
1/8 teaspoon plus 1/8 teaspoon cayenne pepper
1 large carton low sodium chicken stock
1/4 cup fresh cilantro, coursely chopped
¾ cup onion, coarsely chopped
2 cloves garlic
2 small cans (or 1 large can) tomatoes with green chilies (Rotel)
Place chicken, skin side down, in a heavy stock pot and cover with chicken broth. Add 1 teaspoon cumin, 1 teaspoon chili powder, 1/8 teaspoon cayenne pepper, and cilantro. Cover and bring to a boil. Cook 30-40 minutes.
Remove chicken from pan and reserve broth. When chicken is cool enough to handle, shred and set aside. Meanwhile, add onions and garlic to pan and sauté until just softened, about 3 minutes. Add canned tomatoes and all juices. Return shredded chicken to the pan. Season with an additional 1 ½ teaspoons cumin, ½ teaspoon chili powder, and 1/8 teaspoon cayenne. Add in ¼ – ½ cup reserved broth to moisten.
Stir well to combine. Warm over medium-low heat and serve.