Description
Smoky, vibrant chipotle chicken tacos feature tender shredded chicken cooked in adobo sauce, balanced with honey-brushed sweetness and fresh pineapple salsa. Warm corn tortillas hold layers of flavor using pantry staples and one skillet for a restaurant-quality meal.
Ingredients
4 boneless skinless chicken thighs (3 optional for milder flavor)
4 cloves garlic (divided)
1 yellow onion (divided)
1 bay leaf (optional)
4 peppercorns (whole, preferably black)
1 tsp salt (use sea salt for brininess)
2 Tbsp olive oil (canola or avocado oil substitute)
2 oz chipotle peppers in adobo
12 5-inch corn tortillas (flour tortillas substitute)
Pineapple salsa (homemade or store-bought)
Instructions
Heat olive oil in a large skillet over medium-low heat
Add chicken, garlic, onion, bay leaf, peppercorns, and salt
Pour 4 cups water to fully submerge the chicken
Cover and simmer 20 minutes until fork-tender (160°F internal)
Remove from heat, shred with two forks
In same skillet, cook remaining onion over medium heat 2 minutes
Add garlic, sauté 30 seconds until fragrant
Puree chipotles with adobo using immersion blender
Return chicken broth slowly while stirring continuously
Cook 5 minutes until sauce reaches velvety texture
Chop pineapple, onion, jalapeño, and cilantro
Add lime juice, salt, and optional more chipotle
Transfer to airtight container for 30 minutes
Warm tortillas 10-15 seconds in microwave/oven
Spoon chicken mixture into tortillas
Top with pineapple salsa and drizzle sauce over the top
Notes
Use 3 chicken thighs for milder flavor
Chipotle peppers in adobo add existing sodium; adjust added salt accordingly
Pineapple salsa can be made 1 hour ahead
Store leftover cooked chicken in sauce (without salsa) in airtight container up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Lunch
- Method: Stovetop Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg