This is the chicken recipe we use for our tacos at Solo. Spicy and super easy to make. Taco country!
4 TB Canola oil
1 onion, rough chopped into 1” pieces
4 garlic cloves, crushed
2 tsp dried Mexican oregano
1 tsp black pepper
4 dried Arbol chilies
2 tsp dried red chili flakes
4 chipotle peppers in adobo
2 cinnamon sticks
3 star anise
1 tsp salt
2 cups beer (your favorite Mexican beer will work wonderfully!)
1 cup red wine
1 28-oz can tomatoes, crushed
3 pounds chicken thighs, skin on bone in
Preheat oven to 300° F.
Heat oil in large pan. Add onions through chili flakes. Sweat onions until softened and lightly brown. Place inside braising pot.
Generously salt, pepper and paprika chicken pieces. Place skin side down in same large pan. Cook until well browned, turn over and brown other side. Place into braising pan.
Deglaze pan with 1 cup of the beer. Add liquid and remaining ingredients to braising pot. Cover and bring to a boil. Place in oven and braise until falling off the bone.
Remove pot from the oven and let cool slightly. Take off the skin and roughly shred the meat. Check for seasoning. Strain liquid and reduce by 1/2. Add as much as you want back to the meat to add moisture.
You can braise this dish the day before you need it. Just add the braising liquid before reheating.