Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into large chunks
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup chicken bone broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 3 cloves garlic, minced
  • 1 medium white onion, finely diced
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp fresh lime juice

Instructions:

  1. Heat the avocado oil over medium-high heat until shimmering. Add the chicken chunks in a single layer and sear without moving for 3-4 minutes until a mahogany-colored crust forms, then flip. Remove chicken and set aside.
  2. In the same pan, sauté the diced onion and minced garlic for 2 minutes until fragrant and translucent. Stir in the tomato paste, cumin, and paprika, cooking for 60 seconds until the spices smell nutty and the paste darkens.
  3. Return the chicken to the pan. Pour in the fire-roasted diced tomatoes and chicken bone broth. Bring to a boil, then reduce to a simmer. Cover and cook for 12-15 minutes until the sauce is velvety and the chicken is tender.
  4. Remove the lid and stir in the fresh lime juice. Transfer the chicken to a plate and use two forks to shred the meat. Fold the shredded chicken back into the reduced sauce to coat thoroughly.