Gluten Free Mexican Shredded Chicken Tacos
Ingredients
- 4 cups water
- 6 boneless skinless chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
Instructions
- Add all spices and water into a stock pan and stir.
- Add chicken thighs.
- Bring to boil.
- Boil for 10 minutes.
- Lower heat and place lid on, slightly tilted to allow steam to escape.
- Cook for 30 minutes. Most of the liquid should cook off.
- Remove lid and use forks to shred chicken.
- Increase heat and allow any remaining liquid to boil off.
- Serve on warm tortillas with toppings of choice.