Simple and quick chicken tacos made with succulent chicken legs.
Ingredients
- 2 tbsp any oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 0.25 tsp dried chilli flakes
- 150 ml chicken stock
- 1 tsp smoked paprika
- 1 tbsp heaped tomato puree
- 2 large ripe tomatoes, finely chopped
- salt and freshly ground black pepper
- 2 slow roasted chicken legs, warm, not overcooked or dry, I tend to pot roast for this dish
For The Tacos
- 4 wheat flour tacos
- sour cream
- 1 red onion, finely chopped
- 1 lime cut into wedges
Instructions
- Heat the oil, add the onion, garlic and chilli flakes, then cook over high heat to colour nicely.
- Add the chicken stock, paprika, tomato puree and fresh tomatoes and cook down until you have a thick coating sauce. Season well with salt and pepper.
- Using two forks, pull the warm flesh and skin away from the bone, rake into shreds, and add to the sauce and mix well.
- Pile onto the tacos and top with a blob of sour cream, onion and a squeeze of fresh lime.
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Nutrition Facts
Pulled Chicken Taco
Amount per Serving
Calories
357
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Cholesterol
74
mg
25
%
Sodium
166
mg
7
%
Potassium
488
mg
14
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
