Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1 cup low-sodium chicken stock
  • 1 tbsp apple cider vinegar

Instructions:

  1. Pat the chicken dry with paper towels. Rub the salt, paprika, garlic powder, and pepper evenly over the meat.
  2. Heat oil in the Dutch oven over medium-high heat until shimmering. Sear the chicken for 3-5 minutes per side until a deep, mahogany-colored crust forms. Remove chicken and set aside.
  3. Deglaze the pot by pouring in the chicken stock and apple cider vinegar, scraping the brown bits (fond) from the bottom.
  4. Return the chicken to the pot. Bring to a simmer, then reduce heat to low. Cover with a tight-fitting lid and simmer for 30-40 minutes.
  5. Insert a meat thermometer to ensure the internal temperature is between 195°F-205°F (90°C-96°C). Remove the chicken to a platter.
  6. Use two forks to pull the meat apart along the grain. Return the shredded meat to the pot for 2 minutes to soak up the remaining reduced juices.