Smoky Chipotle Chicken. Versatile recipes have a special place in my kitchen. This Smoky Chipotle Chicken can be used for a variety of dishes. Try it in tacos, burritos or enchiladas as a step-up to the usual ground beef with taco seasoning. Add beans to the chipotle chicken and make a mean chili! It’s a great addition to my Chicken Taco Salad!
Taco Night is a tradition in many homes especially on weeknights and usually on #TacoTuesday. Pull together a buffet of shredded cheeses, chopped lettuce, diced fresh tomatoes, chopped jalapenos, minced cilantro, taco sauce, and Mexican crema or sour cream. Heat up some store-bought taco shells and flour tortillas and you’ve got a great start to Taco Night! Sangria, Margaritas, beer, and soft drinks will add to the party.
From the kitchen of A Food Lover’s Delight….
2 boneless, skinless chicken breasts
1 t dried thyme
2 T olive oil
1 small onion, diced
1 whole chipotle pepper (use canned in adobo sauce), seeds removed
1 T adobo sauce, seeds removed
1 T chili powder
1 t cumin
1 t Mexican oregano
1.5 c tomato sauce
1. Poach chicken over medium high heat in sauté pan with enough water to cover and add thyme.
2. Poach until chicken is no longer pink inside but not tough, usually around 15 – 20 minutes.
3. When chicken is done, let cool. Pull chicken into shreds with fork.
4. Dice chipotle pepper.
5. Heat olive oil in sauté pan. Sauté onion over medium heat until transparent.
6. Add chicken and sauté for a minute. Add the chili powder, cumin, oregano, and sauté for another minute.
7. Add chipotle pepper, adobo sauce, and tomato sauce.
8. Simmer until sauce has reduced, but chicken is not dry. If chicken dries out, add more tomato sauce or add water. Chicken should be dry enough that sauce doesn’t drip out of tacos, but is still somewhat moist.
9. Serve with warmed soft flour tortillas or crisp corn tortillas.
Serves 2 – 4 depending on size of servings. Accompaniments can include shredded Monterey Jack cheese, refried black beans, pico de gallo, sour cream, Mexican crema, hot sauce, sliced olives, shredded lettuce, sliced avocado, guacamole, etc. An easy fixin’s buffet allows guests to assemble their own tacos.
Variations: Use turkey breast instead of chicken. If you can’t find Mexican oregano, use regular Italian oregano. The amount of chipotle chile used will control the heat in this dish. Use this chipotle chicken in burritos or enchiladas or even in taco salads. Can double or triple this recipe — and it freezes well. Stir some Smoky Chipotle Chicken into my smoky Chile Con Queso dip for a special treat!
www.afoodloversdelight.com (Copyright Adroit Ideals 2012)