pulled chicken tacos

How to make pulled chicken tacos recipe - Cooking a whole chicken like this gives a moist, flavorsome result. Use leftovers in salads or wraps.

SERVES 4

PREP TIME 30–40 mins, COOK TIME 1 1⁄2 hrs

Ingredients:
1 small whole chicken, about 3lb (1.35kg)
2 tbsp apple cider vinegar
1 tbsp chile flakes
salt and freshly ground black pepper
1 small red onion, quartered
4 garlic cloves
8 corn tortillas

For the chicken sauce:
1⁄4 cup apple cider vinegar
pinch of chile flakes
1 tsp smoked paprika powder

For the pico de gallo:
3 large tomatoes, seeded and diced
1 jalapeño or other mild green chile, finely chopped
1 small red onion, chopped
2 garlic cloves, crushed
1⁄2 bunch of cilantro chopped
juice of 2 large limes

For the pickled onions:
1 red onion, thinly sliced
1 cup apple cider vinegar

For the avocado cream:
1 cup Greek yogurt
1⁄2 avocado, very ripe, peeled
juice of 1 lime
handful of cilantro, chopped

Method:
1 Preheat the oven to 325°F (160°C). Put the chicken (breast-side down), vinegar, chile flakes, 1 tbsp salt, onion, and garlic in a flameproof casserole or Dutch oven. Add 13⁄4 pints (1 liter) of water and cook in the oven for 11⁄2 hours.

2 For the pico de gallo, mix together the tomatoes, jalapeño, onion, garlic, cilantro, and lime juice in a bowl. Season with salt to taste and set aside to let the flavors blend.

3 For the pickled onions, put the onion, vinegar, and 1 tbsp salt in a nonreactive saucepan (not aluminum or cast iron) over medium heat. Simmer until the onion is translucent and light pink in color. Remove from the heat to cool.

4 For the avocado cream, put the yogurt, avocado, lime juice, and cilantro in a small bowl. Mash together with a fork until creamy. Season with a pinch of salt.

5 Remove the chicken from its cooking liquid, pull the meat from the bones, and discard the skin (reserve the bones for making stock). Using your hands, or two forks, shred the chicken. Toss with the vinegar, chile flakes, and paprika. Season to taste.

6 Drain the pico de gallo through a fine mesh strainer. Layer the avocado cream, chicken, pico de gallo, and pickled onions on top of the tortillas and serve.

pulled chicken tacos