About recipe

Featuring Curio Spice Co.’s Chili Today! spice blend, this recipe is packed with rich, smoky Tex-Mex flavors.

Ingredients (serves 4)

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tsp. sea salt
• 2 tbsp. neutral oil (divided)
• 1 10-oz. can of diced tomatoes with green chiles
• 1 tbsp. Chili Today!
• 1 15-oz. can of pinto beans (undrained)
• Juice of 1 lime
• 1 cup chopped cilantro

For the Tacos:

• Corn or flour taco-sized tortillas, warmed
• Sour cream
• Sliced avocado
• Shredded cheese, such as Monterey Jack or queso Oaxaca

Preparation

1. Season both sides of the chicken with the salt and set aside.
2. Put one tablespoon of the oil into a Dutch oven set over medium-high heat. Add half of the chicken thighs to the pot when the oil shimmers and arrange in a single layer. Cook until the thighs are well browned and lift easily from the pot, then turn the thighs over and brown the other side. Transfer the browned thighs to a plate. (The chicken will not be cooked at this point; it will finish cooking during the braise.) Add the remaining tablespoon of oil to the Dutch oven and brown the remaining chicken thighs.
3. Return the thighs to the pot. Add the tomatoes, Chili Today!, and beans with their liquid. Stir to mix the ingredients. Bring the liquid to a simmer, then reduce the heat to low and cover. Simmer until the chicken is very tender, about 1 hour.  Shut the heat off.
4. Shred the chicken with tongs or two forks. Add the lime juice and cilantro and stir to combine. Taste and add more Chili Today!, salt, or lime juice as needed.
5. Serve with the warmed tortillas and toppings arranged buffet-style, letting your guests assemble their tacos.