Fanny Slater’s Pulled Buffalo Chicken Tacos with Red Onions and Poblanos

Preheat the oven to 350°F.

Generously season both sides of the chicken thighs with salt, pepper and paprika.

In a large skillet, heat the oil over medium-high heat. Add the chicken thighs and sear until golden brown, 2-3 minutes per side. Arrange the chicken in a single layer in a 9x13-inch baking dish.

To the same skillet, add the poblanos and onions, and reduce the heat to medium. Season with the chili powder and a pinch each of salt and pepper. Cook until the onions are translucent, about 2 minutes. Add the wine or stock, and cook for an additional minute, scraping up the browned bits from the bottom of the pan.

Transfer the veggies and liquid to the baking dish with the chicken and bake for 40 minutes.  Remove the chicken from the oven and use two forks to shred the meat. Return the shredded meat to the baking dish, toss it with all of the dish’s juices, and bake for an additional 15 minutes.

For the Buffalo sauce, in a small saucepan melt the butter over medium-low heat. Add the garlic and cook for 2 minutes. Add the hot sauce and lemon juice, and whisk to combine. Simmer for 5 minutes then season to taste with salt. 

Drain the majority of the cooking liquid from the baking dish and then toss the chicken and veggies with the Buffalo sauce.

To assemble the tacos, top each warm tortilla with a scoop of the Buffalo chicken, some shredded cheese and lettuce. Garnish each taco with cilantro and a lime wedge.

*Fanfare Tip/Flippidy-Doo: Love the Buffalo spice but not the Buffalo? You know what I mean.  Swap out the pulled chicken for some veggies—eggplant, zucchini, and squash do an excellent job of absorbing the sauce.