Mexican-Style Braised Chicken Tacos

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 cup chicken broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup chopped cilantro
• 1 lime, cut into wedges

Directions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs with salt, pepper, cumin, paprika, and chili powder.
3. Add the chicken thighs to the skillet, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the diced onion and garlic. Sauté until translucent, about 3-4 minutes.
5. Return the chicken to the skillet, then add the chicken broth and diced tomatoes.
6. Bring to a simmer, cover, and reduce heat to low. Braise for 30-35 minutes, or until the chicken is tender and cooked through.
7. Remove the chicken from the skillet and shred the meat, discarding the skin and bones.
8. Warm the corn tortillas in a separate skillet or on a griddle.
9. Assemble the tacos by filling each tortilla with shredded chicken, topping with chopped cilantro, and squeezing lime juice over the top.