Tuesday, May 17, 2005

Chili Chicken Tacos

Chili Chicken Tacos (Adapted from Everyday Food)

2 pounds boneless, skinless chicken thighs
4 garlic cloves, thinly sliced
1/2 cup chipotle salsa
1 1/2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups water
8 hard white corn taco shells

Preheat oven to 350 degrees.

In a 5-quart Dutch oven, add chicken, garlic, salsa, chiles, chili powder, salt and pepper. Add 2 cups of water. Cover and place into the oven - bake until chicken is fork-tender, about 2 hours.

Carefully take chicken out of the pot and place in a serving bowl - shred chicken with two forks and add enough of the sauce from the pot to moisten the chicken (there will probably be extra sauce leftover). Serve in taco shells and add your toppings of choice.

Makes about 4 servings.

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