- 3 cups shredded cooked chicken
- 1½ cups chicken stock
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon dehydrated onions
- 1 tablespoon olive oil
- Corn tortillas, toasted
- Fresh pico de gallo
- Fresh lime wedges
- Crumbled cotija cheese
- Chopped cilantro
This is one of my favorite ways to utilize leftover chicken. I love to do this for my meal prep during the week because it's naturally lean, so flavorful and holds up well in the fridge.
Technique tip: Make sure to crisp up the chicken in the end. Add a small splash of chicken stock if you feel it has dried out too much.
Swap option: Sub turkey for chicken or any other protein you have on hand.
For the chicken carnitas:
Place the chicken in a skillet and cover with the stock and spices, put a lid on the pan and simmer for about 20 minutes. Then, remove the lid, increase the heat to medium-high and cook until all the stock has evaporated.
Once the stock has evaporated, add the oil and cook the chicken until it gets nice and crispy in most places.
For the tacos:
Fill the toasted tortillas with the spiced chicken, add desired toppings and serve.