Cilantro Chutney Chicken Tacos
By Chef Brian Birde-Mann of Texas Hill Country Olive Company
2 chicken thighs
1 jar of FOND No4 broth
1/2 cup roughly chopped celery, onion, carrot
2 Tablespoons Texas Hill Country Olive Company Millers Blend oil
8oz Kala’s Kuisine Cilantro Chutney
1 cup of cooked white rice
Simmer chicken thighs in bone broth with onion/celery/carrot mix until the chicken is tender enough to pull off the bone. Remove from the pan and pull the chicken off the bone. Strain vegetables from the broth and reserve them for later.
In a frying pan over medium-high heat, heat Texas Hill Country Olive Oil and sauté pulled chicken until you reach your desired crispiness. Remove from heat and toss with the chutney. Serve over white rice with mixed vegetables (made with the strained broth). Serve with charred corn or flour tortilla on the side for complete meal.