Simmered whole chicken thighs, shredded and glazed for tacos

Brown both sides of the whole thighs in a pot.

Add the seasonings and fry briefly, then just about cover with water, reduce to a simmer and cover. About an hour, until the meat would pull easily off the bone.

Remove the thighs and let them cool until they can be handled.

Boil the liquid down to a glaze without stirring until it gets really thick, when it could stick and burn. Vinegar or another acid, or honey or another sweetener, can be added.

Remove and discard the skin. Pull the meat off by hand, removing the articular cartilage at the ends of the bone and any slimy bits; do not shred all the way if it will be tossed in sauce.

Toss the meat in the glaze; serve in tacos with some green stuff and a squeeze of lime.