This is one of my favorite recipes when I’m working on things around the house and I’m looking for a great tasting meal without a lot of time at the stove.

Yield: roughly 25 tacos


  • 1lb free range, organic boneless, skinless chicken thighs
  • 1 large sweet onion sliced
  • 1 large bell pepper sliced (any color)
  • 4 cloves garlic chopped
  • 1 jalapeno (optional)
  • 1 handful chopped  fresh cilantro
  • 1/2 lemon
  • 1Tbs coconut oil
  • 1Tbs turmeric
  • 1/2tsp paprika
  • 1/2tsp chili powder
  • 1tsp cumin
  • salt and pepper to taste
  • 1/4 cup juice from favorite jarred peppers (optional, I use this to de-glaze the pan, but you can use water or balsamic vinegar)
  • your favorite tortillas and taco toppings!


  1. In large pan caramelize onions, pepper, garlic and jalapeno in coconut oil for about 25 minutes on medium heat, until translucent.  There should be some browning going on and some particles sticking to the bottom of the pan – this is a good thing, there’s a lot of flavor down there.
  2. De-glaze the pan with 1/4 cup of pepper juice, water or balsamic vinegar. (I like to keep my jar of pepper juice after the peppers are gone so that I can use it to cook with) And scrape all of that good flavor off the bottom and into the veggies.
  3. Add chicken to pan in whole pieces, and cover with water until just the very tips of the veggies and chicken are sticking out, stir in spices and squeeze lemon over top.
  4. Cover with lid and boil on medium low heat for 2-3 hours stirring every 30 min or so.
  5. Salt and pepper the mixture
  6. Assemble tacos!

I like to use thin sliced cabbage, chopped cilantro, avocado with the remaining half of the lemon squeezed atop and a little hot sauce on corn or chia tortillas, since I’m staying away from dairy and gluten.  But if you’re feeling cheesy I would suggest queso fresco or aged white cheddar, they’re both delicious options!

The leftovers are great stored in the fridge or frozen.