Chicken Tacos

I accidentally made something absolutely scrumptious. Well, it wasn't really an accident, but it turned out so yummy that my hubby is currently scraping the last drips out of the pot with his bare hands.

I've been trying to use up what I have on hand and add in more fresh veggies (especially now that my garden is producing). And voila! Hope you enjoy!!

Chicken Tacos with Corn Zucchini Salsa
Ingredients:
For the chicken:
6-8 chicken thighs (frozen are ok too)
1 1/2 cups chicken broth
1 can tomato paste
1/2 a large onion, sliced
4 garlic cloves, smashed
2 Tablespoons chili powder
1 teaspoon smoked paprika
Salt and pepper to taste

Add all ingredients to a pot and bring to a boil. Once boiling, turn down the heat to med-low and simmer for around 1 1/2 hours, covered. Remove from the heat and let sit for 10 minutes. Shred and let sit, covered, until ready to use.

For the Corn -Zucchini Salsa
Ingredients:
Kernels from 2 ears of corn (sweet corn is recommended)
1 -Zucchini, diced
2 small or 1 large tomato, chopped
1/2 medium onion, finely chopped (green onions would be good too)
1 small poblano pepper, seeds removed and finely diced (use a jalapeno for more heat, green pepper for less)
Salt and pepper to taste
Dash of lemon or lime juice

Combine all in a bowl and mix well. Refrigerate for at least an hour before serving to give the flavors time to work together.

Serve chicken and salsa on top of tortillas. We made homemade fried corn tortillas. You could do soft tacos, hard shell, however. Also good would be adding shredded lettuce, cheese, sour cream, or olives. We were content as is, but that's partially because I was too tired after rolling and frying all those tortillas to do anything else.

Hope your family enjoys this as much as mine did!