Delicious Chicken Burritos

Combine the chicken, a medley of tomatoes with habanero peppers, green bell pepper, onion, jalapeno chilies, and a packet of taco seasoning in a large cooking vessel; fill the pot with enough water to just cover the chicken.

Heat the mixture until it reaches a rolling boil, then decrease the heat to a low simmer and let cook for 1 1/2 hours or until the chicken is no longer pink in its center. To ensure food safety, use a meat thermometer to check the internal temperature of the thickest part of the thigh; it should read 165 degrees F (74 degrees C).

Once cooked, remove the chicken from the pot and allow it to cool. Separate the chicken meat from its bones and cut into bite-sized pieces; discard the remaining carcass. Pour off approximately half of the liquid from the pot, taking care to keep all the vegetables intact. Return the chicken pieces to the pot and add the remaining packet of taco seasoning; continue to simmer until all flavors have melded together, approximately 10 minutes.

In a separate cooking vessel, heat canola oil over medium heat; fry tortillas in batches until they reach the desired level of crispiness, about 1 to 2 minutes per side. Spoon the chicken mixture onto each tortilla before serving.