Chipotle Chicken

Chipotle Chicken

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  1. Preheat the oven to 350°. On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake for about 45 minutes, until an instant-read thermometer inserted in the largest piece registers 165°. Let cool, then shred the meat; discard the skin and bones.

  2. In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the 1/2 onion, the jalapeños and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.

  3. Spoon the chicken into warm corn tortillas and serve with cilantro, sour cream, lime wedges and minced onion.

Suggested Pairing

Pair these tacos with an ice-cold canned Mexican lager.

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