Chicken and Chipotle Tacos

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  4 servings.

Ingredients:

2 cups (470 ml) olive oil

6 chicken thighs, skinless and bone-in

1 orange, peel

2 bay leaves

1 teaspoon whole black peppercorns

2 tablespoons (30 ml) vegetable oil

1 white onion, chopped

1 large tomatillo, chopped

1 cup (240 ml) canned fire-roasted tomatoes

1 teaspoon (5 ml) oregano, chopped

1/2 teaspoon (2.5 ml) ground cumin

2 tablespoons (30 ml) chopped chipotle peppers in Adobo sauce

½ cup (120 ml) chicken stock

8 corn tortillas, warmed

Salt and pepper

 

Garnish:

2 tablespoons (30 ml) fresh cilantro

1/4 cup (60 ml) crumbled Panela cheese

1 avocado, peeled and cut into small pieces

2 limes, cut into wedges

 

Method:

In a large saucepan, heat olive oil to a simmer over medium heat.

Add chicken thighs, orange peel, bay leaves, black peppercorns and season with salt, stir to combine.

Cook for thirty to forty minutes, flipping occasionally, until chicken is golden brown and falls off the bones.

Remove chicken from oil, drain and cool, then pull the meat off the bones. Discard bones.

In a skillet, heat vegetable oil over medium-high heat.

Add onions and tomatillos, and cook for four to five minutes, until onions start to soften.

Stir in fire-roasted tomatoes, oregano, cumin, chipotles, chicken stock, season with salt and pepper.

Cook for an additional seven to eight minutes over medium-high heat.

Add the cooked, pulled chicken and continue cooking for five to six minutes, then remove from heat.

Adjust seasonings as needed.

Divide the chicken mixture between the corn tortillas and serve hot, garnished with cilantro, Panela cheese, avocado, and lime.