Chicken Tacos With Chipotle Recipes

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BASIC CHIPOTLE CHICKEN TACOS



Basic Chipotle Chicken Tacos image

This is very basic. My husband isn't a fan of veggies in things, so if you add onions and peppers even better! It can get very spicy so this isn't a dish for bland food lovers - even the 'mild' ways to cook it have a bite.

Provided by Omi Longmire

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 5

3 pounds skinless, boneless chicken breast halves
1 (7 ounce) can chipotle peppers in adobo sauce
1 (12 fluid ounce) can or bottle dark beer, divided
1 tablespoon olive oil
1 (10 ounce) package corn tortillas, or as needed

Steps:

  • Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
  • Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Shred chicken in the skillet using 2 forks and serve in corn tortillas.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 25.2 g, Cholesterol 117.2 mg, Fat 8.7 g, Fiber 4 g, Protein 47 g, SaturatedFat 1.8 g, Sodium 265.5 mg, Sugar 0.4 g

(THE BEST!) EASY CHIPOTLE CHICKEN TACOS RECIPE



(The Best!) Easy Chipotle Chicken Tacos Recipe image

This is an adaptation of the Chipotle-Garlic Grilled Chicken recipe in my book, The Food Processor Family Cookbook (Sonoma Press 2016). Canned chipotle peppers and garlic get pureed into a simple but deeply flavorful marinade for chicken (it's delicious on skirt steak!). The spicy chicken is awesome on its own, but we love to shred it and pile it into tortillas with Napa cabbage, avocado slices and a garlicky, mint-spiked lime crema. The recipe makes a big batch of crema, but we end up slathering it over everything on our plates. If you have the time, marinate the chicken in the morning or even the day before for maximum flavor.

Provided by Nicki Sizemore

Categories     Main Course

Time 35m

Number Of Ingredients 16

5 garlic cloves, peeled
1 7-ounce can chipotle peppers in adobo sauce
Salt and freshly ground black pepper
1 ½ - 2 pounds boneless skinless chicken thighs
1 cup sour cream
1 small garlic clove, grated
Zest of 1 lime
Juice of ½ lime
1 tablespoon thinly sliced scallions
1 tablespoon chopped mint or cilantro, or a mix of the two
Oil for grill
Warm tortillas
2 cups thinly sliced Napa cabbage, for serving
Avocado slices, for serving
Crumbled Cotija or feta cheese, for serving (optional)
Hot sauce, for serving (optional)

Steps:

  • Put the garlic cloves in a mini food processor, and process until finely chopped. Add the chipotle peppers with their sauce and season with salt and pepper. Process until smooth, stopping and scraping down the sides occasionally.
  • Season the chicken with salt and pepper, and transfer to a bowl. Add the chipotle marinade, and toss to coat. Let sit at room temperature for 15-45 minutes, or cover and refrigerate for up to 24 hours.
  • Mix together the sour cream, grated garlic, lime zest, lime juice, scallions, and mint or cilantro. Season with salt and pepper.
  • Preheat a grill or grill pan to medium-high. If the chicken was refrigerated, let it come to room temperature.
  • Remove the chicken from the marinade, leaving some of the marinade sticking to the meat. Oil the grill grates, then grill the chicken on both sides until cooked through, about 5 minutes per side. Transfer to a cutting board and let rest 5-10 minutes. Using two forks, coarsely shred the chicken.
  • Pile the chicken into warmed corn or flour tortillas and top with napa cabbage, avocado slices and the lime crema. If you'd like, sprinkle with a bit of crumbled Cotija or feta cheese. Serve with hot sauce and the remaining crema at the table.

CHIPOTLE RANCH CHICKEN TACOS



Chipotle Ranch Chicken Tacos image

Chop, chop...or not. These tacos are easy on the cook with ready-to-use produce, pico, dressing and cheese. Thinly slice the radishes and hot peppers, and your fiesta is ready. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

2 cups shredded rotisserie chicken
2 cups frozen corn, thawed
1/4 cup pico de gallo
8 taco shells, warmed
1 cup shredded Monterey Jack cheese
1 cup coleslaw mix
6 radishes, thinly sliced
1/2 cup chipotle ranch salad dressing
3 jalapeno peppers, seeded and thinly sliced

Steps:

  • Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through., Spoon chicken mixture into taco shells. Top with remaining ingredients.

Nutrition Facts :

CHIPOTLE-BRAISED CHICKEN TACOS



Chipotle-Braised Chicken Tacos image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 28

1 cup sour cream
3 tablespoons honey
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
3 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
1 small onion, julienned
1 red bell pepper, julienned
2 tablespoons paprika
2 teaspoons smoked paprika
2 canned chipotle peppers in adobo
2 cups chicken broth
1/4 cup ketchup
3 avocados
1/2 cup diced red onions
1/2 cup diced tomatoes
2 tablespoons chopped fresh cilantro
1 teaspoon kosher salt
Juice of 1 to 2 limes
3 cups shredded lettuce
18 crispy taco shells, store-bought or home-fried, warmed (see Cook's Note)
36 sprigs fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using.
  • For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
  • Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes.
  • While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.)
  • For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice.
  • Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA



Chipotle chicken tacos with pineapple salsa image

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 13

500g skinless boneless chicken thighs
1 tbsp vegetable oil
1 medium onion , chopped
2 tsp sweet smoked paprika
2 tsp ground cumin
2 tbsp cider vinegar
1 tbsp chipotle paste
200ml passata
2 tbsp soft brown sugar
½ small pineapple , cored, peeled and chopped
½ small pack coriander , chopped
corn or flour tortillas
hot sauce (I like Tabasco Chipotle), to serve

Steps:

  • In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
  • Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
  • In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

Nutrition Facts : Calories 392 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

CHIPOTLE BBQ CHICKEN TINGA TACOS



Chipotle BBQ Chicken Tinga Tacos image

Chicken tinga tacos with a spicy and sweet homemade barbecue sauce. Serve with any fresh ingredients you want on top.

Provided by Brian McGrath

Time 1h

Yield 6

Number Of Ingredients 16

1 ½ pounds skinless, boneless chicken breast halves
1 large yellow onion, chopped, divided
6 garlic clove (blank)s whole garlic cloves
½ cup ketchup
½ cup beer
⅓ cup distilled white vinegar
1 medium jalapeno pepper, seeded and minced
2 tablespoons brown sugar
2 teaspoons ground dried chipotle chili pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1 tablespoon salted butter, or more to taste
3 cloves garlic, minced
6 (6 inch) corn tortillas, or as needed

Steps:

  • Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
  • Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
  • Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
  • Serve chicken mixture in tortillas.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 26.4 g, Cholesterol 63.6 mg, Fat 5.4 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 2 g, Sodium 688.5 mg, Sugar 10.4 g

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