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Chipotle Chicken Tacos
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Ingredients
0 of 15 gathered
Step by step
Method
5 steps
- 1
Put the chicken thighs, half the onion, two garlic cloves, bay leaf, peppercorns, and salt in a saucepan. Add enough water to cover, bring it to a gentle simmer, cover, and cook about 20 minutes, until the chicken is 165°F and tender.
- 2
Move the chicken to a board and reserve ¼ cup of the cooking broth. Shred the chicken with two forks. Dice the remaining onion and mince the remaining garlic.
- 3
Heat the oil in a skillet over medium heat. Cook the onion and garlic for about 2 minutes, until soft and fragrant. Chop the chipotles and add them with a spoonful of adobo sauce.
- 4
Add the shredded chicken and reserved broth. Stir 3–5 minutes, until the sauce clings to the meat. Add another splash of broth if the chicken looks dry, then taste for salt and heat.
- 5
For the salsa, chop the pineapple, red onion, jalapeño, and cilantro. Toss with lime juice and salt. Warm the tortillas, fill each with chicken, and top with the salsa.