SPICY PULLED CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO

Chicken|Ragin Cajun|Tacos|Tex-Mex

Ingredients

The Pulled Chicken:

3 large raw boneless chicken breasts (about 2-2 ½ pounds )

2 tablespoons olive oil

1 large onion, chopped

2 large green bell peppers, chopped into 1” pieces

1 jalapeño pepper, chopped

8 large garlic cloves, chopped

1 pound pineapple chunks (including any juices)

1, 7 ounce can chipotle in adobo (for less spicy, only add 1 pepper)

1, 28 ounce can whole tomatoes (preferably San Marzano)

1 tablespoon Dish off the Block Ragin’ Cajun Spice Blend

1 tablespoon cumin

1 teaspoon salt

¼ cup brown sugar

2 cups chicken stock

The Pico de Gallo:

1 pint grape or cherry tomatoes, cut into quarters

1 cup fresh chopped pineapple

1 small onion, finely chopped

1 jalapeño, minced

¼ cup cilantro leaves, chopped

1 tablespoon olive oil

1 tablespoon sugar

1 lime, juiced

1 teaspoon cumin

The Tacos:

1-2 tablespoons olive oil

8, 8” flour tortillas

4-5 cups shredded cheddar cheese (preferably shredded by hand)

¼ cup chopped cilantro

1 cup sour cream

Instructions

Place all of the pulled chicken ingredients in a large Dutch oven or stock pot. Bring to a boil, stirring occasionally. Reduce heat to low and cook for 3 hours, uncovered. Stir every so often and begin breaking up the chicken and tomatoes as it cooks down. At the end of 3 hours, shred the chicken completely into the remaining broth with 2 forks.

While the chicken cooks away, combine all of the pico de gallo ingredients in a small bowl. Mix and set aside at room temperature to let the flavors meld.

To prepare the tacos, drizzle about a teaspoon of the oil in a large skillet over medium high heat. Add 1-2 tortillas to the pan (depending on the size of your skillet). Let cook on the first side until the tortilla(s) begin to lightly puffed and are golden brown. Flip them over and add about ¼-⅓ cup of the shredded cheese to the center of each tortilla. Top the cheese with about ½ cup of the shredded chicken moisture, allowing any excess juices to drip off first. Fold the tortilla over the chicken (still in the pan) and finish toasting until they are crispy on both sides, about another minute.

Remove the tacos to a plate and gently open them to top with the pico de gallo and cilantro leaves. Serve with sour cream on the side and DEVOUR!!!