Delicious tacos made of chicken thighs that are browned then simmered in a vibrant tomato, onion, and chili seasoned taco sauce. Once cooked shredded and served over warmed corn tortillas with all your favorite toppings.
Ready in: 50 minutesminutes
2lbs.boneless, skinless chicken thighs,trimmed of excess fat
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab chicken thighs dry with paper towels and season both sides with salt and pepper.
Add half the chicken thighs to the pot and brown on both sides, about 3 minutes per side. Transfer, then add another 1/2 Tbsp oil to pot and brown remaining thighs about 3 minutes per side.
Reduce heat to medium, add remaining 1 Tbsp olive oil to pot. Add onions and saute 3 minutes (if you notice brown frond burning on bottom of pot during this time add 1 - 2 Tbsp water to scrape it up).
Add garlic, chili powder, and cumin and saute 30 seconds.
Pour in chicken broth and scape up browned bits from bottom of pot. Add in tomatoes, chipotle chiles and adobo sauce. Season with salt and pepper to taste. Bring to a simmer.
Nestle chicken thighs into sauce then cover and reduce heat to medium-low. Let simmer 7 minutes. Turn chicken, keep pot uncovered and continue to cook until chicken is tender (and well cooked through), about 7 to 8 minutes longer. Remove pot from heat.
Transfer chicken to a cutting board and let rest 5 minutes, then chop or shred into small pieces.
Meanwhile pour sauce from pot into a large blender. Cover with lid then remove lids insert from center, cover that with several layers of folded paper towels or a clean kitchen towel and process mixture until smooth.
Toss sauce from blender with the chicken in the pot. Heat over medium-low and let simmer about 5 minutes, adding more broth to thin sauce as desired. Pour in lime juice and toss.
Serve chicken over tortillas with avocados, optional cheese and cilantro.
Recipe makes about 4.5 cups chicken mixture.
Nutrition estimate includes listed toppings and is based on 2 tacos per serving.