Sisig Chicken Tacos

Recipe Source: Salt And Wind

Ingredients:

• 1 cup plain Greek yogurt or sour cream
• Juice of 1 Lime plus more for garnish
• 1 cup fresh cilantro leaves and stems
• 1 finely chopped green onions (aka scallions) plus more for garnish
• kosher salt
• 3 pounds bone-in chicken breast or thigh pieces
• 3 dried chile de arbol
• 8 garlic cloves divided
• 2 bay leaves
• 2 teaspoons black peppercorns
• 2 tablespoons coconut, grapeseed, or peanut oil
• 1 tablespoon unsalted butter
• 1/2 medium red onion finely chopped
• 1 red, orange, or yellow bell pepper finely chopped
• 1 inch piece fresh ginger peeled and grated
• 3/4 teaspoon smoked paprika
• 1/2 cup freshly squeezed lime juice
• 1/3 cup 100% pure pineapple juice
• 1/4 cup red wine vinegar
• 1/4 cup low-sodium soy sauce
• 1 to 2 serrano or Thai chile sliced and seeded (if desired), optional
• Sambal or Chile-garlic sauce for serving
• 10 corn tortillas

Directions:

1. Combine the sour cream or yogurt, lime, cilantro, scallion, and a pinch of salt in a mini food processor or blender. Process until smooth.
2. Taste and add more salt or lime as desired.

Directions:

1. Season the chicken pieces all over with 1 tablespoon of the salt then place in a large, heavy-bottomed pot with the chiles, bay leaves, 3 of the garlic cloves, and peppercorns.
2. Add just enough water to cover (about 6 cups) and bring to a boil over high heat.
3. Cover, then decrease the heat to medium-low and simmer until the chicken is cooked through, about 15 to 20 minutes.
4. Remove the chicken from the liquid set aside until cool enough to handle. Discard the skin and bones, then shred meat into bite-sized pieces with two forks.
5. Toss meat with a pinch of salt and set aside until ready to use.

Directions:

1. Finely chop the remaining garlic then heat the oil in a large nonstick pan over medium-high heat. When it shimmers, add the shredded chicken and cook until crisp.
2. Remove chicken to a plate then return the pan to the stove, add the butter, the onions and peppers, and cook, stirring occasionally, until just softened.
3. Add garlic, ginger, paprika, about 10 cranks of black pepper, and cook until fragrant, another 30 seconds.
4. Add the pineapple juice, lime juice, vinegar, and soy sauce and cook until liquid reduced by 2/3, about 5 minutes. Stir in the chicken and chiles (if using) and cook just until the sauce coats the bottom of the pan and the chicken.
5. Serve in warmed tortillas, topped, as desired, with cilantro sauce, a squeeze of lime, chile-garlic sauce, and/or scallions.