Shredded Chicken Tacos

• 2 tbsp olive oil
• 1 lb boneless skinless chicken thighs
• 2 medium onions, thinly sliced
• 3 cloves garlic, crushed
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 None dried bay leaves
• 1 can (15 oz) diced tomatoes
• 8 None taco shells
• 4 oz mixed salad greens
• 1/2 cup grated Cheddar cheese
• 1/2 cup loosely packed cilantro leaves
• 2 None long green chili peppers, thinly sliced
• None None Sour cream, lime wedges, to serve

1. Heat 1 tbsp of the oil in a heavy-bottomed saucepan on medium heat. Cook chicken 3-4 mins, turning once, until browned. Transfer to a plate.
2. Heat remaining 1 tbsp oil in same pan. Saute onion 4-5 mins, until tender. Add garlic, cumin, ground coriander and bay leaves. Cook, stirring, for 1 min, until fragrant. Add tomatoes and 1/2 cup water.
3. Return chicken to pan. Cover and bring to a boil. Reduce heat to low. Simmer, covered, 15-20 mins, until chicken is tender and cooked through. Simmer, uncovered, for a further 4-5 mins, until thickened.
4. Shred chicken using 2 forks. Season to taste.
5. Heat tacos according to package directions. Fill evenly with salad greens, chicken mixture, cheese, cilantro leaves and chili pepper. Serve with sour cream and lime wedges.

olive oil, chicken thighs, onions, garlic, ground cumin, ground coriander, bay leaves, tomatoes, taco, salad greens, cheddar cheese, cilantro, long green chili peppers, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/30286 (may not work)