Ingredients:

For the chicken:
800g boneless, skinless chicken thighs
1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tbsp chipotle paste (or 2 tsp chipotle in adobo)
2 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika, plus more to finish
1 tsp salt
Black pepper, to taste
350ml Rich Chicken Cooking Bone Broth 
Juice of 1 lime (to finish

For the tacos:
Tortilla wraps 
Grated cheese (cheddar, mozzarella)
Sliced avocado or guacamole (optional)
Sour cream (optional)
Fresh coriander leaves
Jalapeño slices for extra heat (optional)

For the fresh salsa:
4 ripe tomatoes, finely diced
½ red onion, very finely chopped
1 green chilli, finely chopped (optional)
Small handful coriander, chopped
Juice of 1 lime
Salt, to taste

Method:

1. Heat the olive oil in a deep sauté pan or pressure cooker base over medium heat. Sear the chicken thighs on both sides until lightly browned, then remove and set aside.
2. In the same pan, soften the sliced onion for 2–3 minutes. Add the garlic, chipotle paste, oregano, cumin and paprika, and cook for a further minute until fragrant.
3. Pour in the bone broth, then return the chicken to the pan. Season with salt and pepper.
4. Cover and simmer gently for 35–40 minutes, turning the chicken halfway through, until tender and cooked through.
5. Remove the chicken and shred using two forks. Return it to the pan and stir through the cooking juices. Add the juice of one lime and a final pinch of smoked paprika, adjusting seasoning if needed.
6. Meanwhile, combine all salsa ingredients in a bowl and leave to sit for at least 10 minutes to allow the flavours to develop. If the tomatoes are slightly sharp, add a pinch of sugar and a drizzle of olive oil to balance.
7. Fill each tortilla with the chicken mixture, salsa and grated cheese. Fold over and pan-fry until crisp and golden on both sides.