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–+ servings
Total Time :2 hours 30 minutes
Servings: 6

INGREDIENTS
 

Chicken:

  • 2 whole chicken legs with thighs
  • 1 large red onion, roughly chopped
  • 1 red chili pepper
  • 4 garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon allspice peppercorns
  • 6 cups/1.5 liters oil
  • 2 teaspoons honey

Schug:

  • 8 green jalapeños
  • 1 bunch cilantro
  • 1 cup celery leaves
  • 2 garlic cloves
  • ½ lime, juiced
  • ½ cup olive oil
  • ½ teaspoon salt

Avocado Sauce:

  • 1 ripe avocado
  • 1 bunch cilantro
  • 2 tablespoons mayonnaise
  • ½ lemon, juiced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup olive oil
  • ⅓ cup chives, finely chopped

INSTRUCTIONS

  • Cook the chicken, onion, chili, garlic, salt, pepper, allspice, and oil in a heavy pot over low heat until tender, about 2 hours.
  • Remove chicken to a bowl, discard bones, and shred. Add cooked onions and garlic to the chicken and drizzle with honey.
  • Blend jalapeños, cilantro, celery leaves, garlic, lime juice, olive oil, and salt until smooth.
  • Blend avocado, celery greens, mayonnaise, lemon juice, salt, pepper, and olive oil until smooth. Stir in chives.
  • Assemble tacos with chicken, schug, and avocado sauce. Serve warm.