Chipotle Chicken Tacos

Name: Chipotle Chicken Tacos
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 tacos
Ingredients: 4 boneless skinless chicken thighs; 4 cloves garlic, divided; 1 yellow onion, divided; 1 bay leaf; 4 peppercorns*; 1 tsp salt; 2 Tbsp olive oil; 2 oz. chipotle peppers in adobo**; 12 inch corn tortillas; 2 cups chopped pineapple (fresh or frozen); 1/4 red onion, chopped; 1 Jalapeño; 1 lime; 1/4 bunch cilantro (about ¼ cup); 1 tsp salt (or to taste)

User Reviews

4.0

21 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
12 tacos
Calories
186 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American, Mexican

Chipotle Chicken Tacos

Robert Zimmerman

Report

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They're a great weeknight meal or weekly meal prep!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

4 boneless skinless chicken thighs $4.44
4 cloves garlic, divided $0.32
1 yellow onion, divided $0.33
1 bay leaf $0.10
4 peppercorns* $0.01
1 tsp salt $0.05
2 Tbsp olive oil $0.16
2 oz. chipotle peppers in adobo** $0.49
12 inch corn tortillas $0.72

Pineapple Salsa (optional)

2 cups chopped pineapple (fresh or frozen) $0.75
1/4 red onion, chopped $0.17
1 Jalapeño $0.11
1 lime $0.59
1/4 bunch cilantro (about ¼ cup) $0.35
1 tsp salt (or to taste) $0.05

Add to Shopping List

Instructions

Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!