Humphrey’s Chicken Taco Meat

Step 1: Roughly slice the chicken into 1 inch slices and set aside.

Step 2: Add the oil, a little salt and the diced onion to a deep skillet on low heat and cook until very soft and sweet, about 15 to 20 minutes.

Step 3: Add the garlic and cook for a few minutes more.

Step 4: Add the chili powder, paprika, cumin, oregano and salt to taste. Cook for a minute until fragrant.

Step 5: Add in the marinara and enchilada sauce to create a broth.

Step 6: Add the green chiles, hot sauce, sugar and peaches. Stir to combine.

Step 7: Add the chicken to the skillet. Bring to a boil, then lower to a simmer until the broth is reduced and the chicken is cooked through, about 30 to 40 minutes.

Step 8: Break up the chicken more and break up the peaches as you cook. The peaches will mostly disappear into the broth.

Step 9: Adjust salt to taste.

Step 10: If you want a thicker sauce, remove 2 tablespoons of broth and mix with the cornstarch. Add to the skillet and continue to simmer for a few more minutes until thickened.