Pulled chicken tacos with pineapple salsa

Chicken second courses Mexican cuisine

I discovered this method of cooking chicken a few years ago and have used it countless times since. Make a simple, spiced tomato sauce speckled with sweet bell peppers and red onion. Cut some chicken breasts in half and sink them into that sauce to simmer for 30 minutes. By that point, it should be tender and easily shredded with two forks into bite-sized pieces. Either reduce the sauce left in the pot can to make it even more thick and rich, or just stir the chicken straight back into the sauce. It’s a one-pot meal if you eat it as I do: wrapped in a stove-charred tortilla with salsa, sour cream and some fresh cilantro. Keep leftovers for the next day to reheat and serve over rice with more sour cream, shredded cheese, and a few slices of avocado.