Juicy Pulled Chicken Tacos with Caramelized Onions & Charred Jalapeños





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Published on Apr 8, 2016

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3 Chicken Breasts, with skin and bone-in
3 large Onions
1 + ¼ teaspoons Sea Salt
½ teaspoon of Black Pepper
1 teaspoon of Turmeric Powder
5 cups of Water
4 tablespoons Olive Oil (I use the Whole Foods 365 brand that’s labeled with “100% Californian” - it’s real and it’s good)
2 tablespoons Butter
2 tablespoons of White Vinegar
1 Jalapeño, sliced into rings
Small Flour Tortillas


Place chicken breasts into a large, heavy pot.
Chop 1 onion and throw it into the pot.
Add 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of turmeric powder to the pot.
Add the water into the pot.
Cover the pot with a secure lid and simmer the chicken over medium/medium-low heat, checking every once in a while to make sure there is still some liquid in the pot, so that the chicken doesn’t burn on the bottom. Add more water as necessary. I typically don’t let the water level get to less than a fourth the way up the breasts. Simmer chicken until completely fork tender, and can very easily be separated from the bone (approximately 1 hour and 45 minutes). Halfway through the cooking process, flip the chicken over.
Once the chicken is done, remove the breasts onto a clean plate or board, and remove the bones and the skin. Pull the chicken using two forks as shown in the video and then place the pulled chicken into a medium-large sized mixing bowl. Pour all the juices from the pot into the bowl with the chicken and toss to coat the chicken.

Cut 2 onions in half and then slice them into half-rings.
Add the sliced onions to a large, deep pan and add in 4 tablespoons of olive oil and 2 tablespoons of butter.
Cook over medium-low heat until caramelized (approximately 50 minutes).
Once the onions have caramelized, add the white vinegar and ¼ teaspoon of salt to the onions. Mix, and cook for about 30 seconds, and remove onions onto a clean plate, but keep the pan with its leftover oil on the heat for the next step.
Char the jalapeño slices by cooking them in that same pan, using the fat that was already in the pan to give them a nice sear. Flip the jalapeño slices after 30 seconds, and cook for another 30 seconds to get char marks on them. Remove onto a clean plate.

Assemble tacos by placing some of that juicy chicken on a tortilla, and top with some of that caramelized onion and charred jalapeño. Enjoy!


“Ukulele” by LaurasObsession and “Sideways-Samba” by Audionautix


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