There was a time I used to think that complicated almost always meant better. More ingredients meant better. More time spent in the kitchen meant better. More chopping, dicing, stirring, flipping, and measuring meant better food.
I still tend to over complicate things frequently, but, simplicity definitely has a special place in my heart. Being a homeschooling WAHM to three little kids, one with multiple food allergies that makes cooking everything from scratch a necessity, has helped put it there.
Sometimes I wish I did have more time to do elaborate meals with intrique schemes to flavor, to pack the nutrition in to every nook and cranny, and to otherwise dirty up my kitchen in style. But, if I did have that time I am not sure I would be as motivated to get creative in turning humble techniques, and a few quality ingredients, into delicious nutritious meals.
This Chicken is an example of delicious simplicity.
Season chicken with hefty doses of a few spices.
Lightly brown chicken.
Add stock and let time and heat turn it into a sauce.
Not only does that stock turn into a lucious sauce it is a simple way to increase the depth of flavor and up the nutrition.
From there the chicken and sauce are ready and willing to be stuffed into tacos (might I suggest lettuce wraps for the “tortillas”?) or to be mixed with lettuce and your favorite taco toppings as a taco salad. I went the taco salad route all three times I ate this in the last week *cough*. You could even do a taco bowl (with caulirice if grain free) and your favorite taco toppings.
Either way I am sure you will enjoy both the simplicity and the taste!
- 1½ lbs boneless skinless chicken thighs
- 2 teaspoons ghee, lard, or heat stable oil
- 1¼ teaspoon salt (omit if using salted stock or broth)
- 1 tablespoon cumin
- 1 tablespoon chili powder (I used mild)
- ¼ teaspoon allspice
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1½ cup chicken stock (preferably homemade and unsalted, but health food stores and farms often have it frozen)
- 1 small lime, optional
- Cut the chicken into bite size pieces.
- Heat the oil and a large skillet over medium heat.
- Season the chicken with all of the seasonings, omiting the salt if using a salted chicken stock.
- Add the chicken to the skillet and immediately start stirring cook for 2-3 until it gets a bit of color.
- Add the stock to the pan and crank the heat up to high. Boil for about 15 minutes, or until the stock is so reduced you can scrape a clean streak down the skillet and it stays clean for a few seconds. I recommend prepping your toppings during this time.
- As the stock starts to get thick you will want to stir it frequently and keep a close eye on it, and remove from the heat right away to prevent burning.
- Just before serving squeeze the juice from the lime over it. The lime juice is optional, and can be done to individual servings, but I think it brightens a very rich dish.