Updated: Apr 16
4-5 pound Chicken thighs
2 teaspoons of No. 11 Rhode Island Red Spice Blend
2 tablespoons olive oil
1 cup chicken broth
2 tablespoons apple cider vinegar
8-10 soft taco shells
Preheat oven to 350°F.
Heat the olive oil in a large Dutch oven over medium heat.
Season the chicken with No. 11 Rhode Island Red Spice Blend, and sear it in the Dutch oven until browned on all sides, about 8-10 minutes.
Add the chicken broth and apple cider vinegar.
Cover with a tight-fitting lid, and place in the oven. Bake for 1 hour, or until the chicken is tender and falls apart easily.
Remove the chicken from the oven, and using two forks, shred the meat.
Serve the chicken on soft taco shells, and garnish it with your favorite toppings, such as shredded lettuce, cheese, salsa, and sour cream.
"Looking for a flavor-packed, protein-packed meal that's quick and easy to make? Try our Chicken Tacos made with Oak City Spice Blends No. 11 Rhode Island Red Spice Blend! This mouthwatering spice blend adds a rich and savory flavor to tender chicken thighs, perfectly complemented by the sweetness of apple cider vinegar and the richness of the chicken broth. Serve it up on a soft taco shell for a delicious and satisfying meal that's sure to please. And the best part? This versatile spice blend can be used in so many other dishes, like Chili Con Carne, Black Bean Soup, Chicken Tortilla Soup, Spanish Chicken Paella, Black Forest Chicken, Chicken alla Cacciatore, Chicken Paprika Stew, Cypriot Loukaniko Stew, and Chorizo and Rice Casserole, so you can enjoy its delicious flavor in all your favorite recipes!"