Recipes

A perfect addition to any enchilada, chimichanga, quesadilla, salad, and so much more!

6 bone-in chicken thighs

2 tsp. cumin

1 tsp. coriander

2 tsp. paprika

2 tsp. salt

1 onion; small dice

2 bell peppers; small dice

3 cloves garlic; minced

1/4 cup fresh cilantro; chopped

1 tsp. ground black pepper

Olive Oil ; as needed

Preheat your oven to 400 degrees, and rub your chicken generously with olive oil. Place thighs on a sheet tray and sprinkle liberally with all of the spices. Roast until golden brown and cooked through, about 25 minutes, or until an internal temperature reading reaches 165 degrees F. Meanwhile, heat a sauté pan over medium heat and add a small amount of olive oil. Sweat the onion and pepper until tender and slightly sweetened. Add the garlic and cook for 1 minute more. Remove from heat, and shred cooled chicken thighs into small pieces, discarding bones and skin. Add the chicken and the cilantro to the pan and season with more salt and pepper, as needed.