SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS
These may be the easiest tacos you ever make, but you'd never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, tacos, main course
Time 5h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
- Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1167 milligrams, Sugar 16 grams, TransFat 0 grams
CHIPOTLE-BRAISED CHICKEN TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 28
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 POTATOES AND GUACAMOLE
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes and limes make the dish especially fiesta-ready.
Categories Food Processor Chicken Potato Tomato Broil Sauté Kid-Friendly Quick & Easy Dinner Lunch Tortillas Chile Pepper Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Begin filling:
- Preheat broiler.
- Soak ancho chiles in boiling water (1 cup), 5 minutes.
- While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
- Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
- Heat tortillas:
- Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
- Boil potatoes:
- Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
- Finish filling:
- Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
- Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
- Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
- Gently stir in potatoes and reheat.
- Serve chicken and potatoes with warm tortillas and accompaniments.
CHICKEN TACOS WITH CHIPOTLE
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
Provided by David Tanis
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
More about "chipotle chicken tacos with potatoes and guacamole recipes"
EASY CHIPOTLE CHICKEN TACOS | FROM SCRATCH FAST
From fromscratchfast.com
5/5 (3)Category Main CourseCuisine MexicanTotal Time 35 mins
- 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.
- 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.
TWO LAYER GUACAMOLE AND CHIPOTLE CHICKEN TACOS.
From halfbakedharvest.com
4.4/5 (10)Total Time 1 hr 30 minsCategory Main CourseCalories 1076 per serving
- In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
- Line a baking sheet with parchment. Add the peeled tomatillos and peaches. Place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and peaches to a blender or food processor. To the blender, add the jalapeno, cilantro, basil, lime juice and salt. Blend until mostly smooth. Pour into a glass jar or serving bowl. Cover and store in the fridge until ready to serve. The sauce can be stored for at least a week in the fridge.
CHIPOTLE CHICKEN TACOS WITH CHIPOTLE SAUCE [VIDEO]
From sweetandsavorymeals.com
CRISPY CHIPOTLE CHICKEN TACOS WITH CILANTRO LIME RANCH.
From halfbakedharvest.com
CHIPOTLE CHICKEN TACOS WITH LIME CREMA | THE RUSTIC …
From therusticfoodie.com
EASY CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA
From joyfulhealthyeats.com
CROCK POT CHIPOTLE CHICKEN TACOS RECIPE - EATING ON A …
From eatingonadime.com
CHIPOTLE CHICKEN TACOS {20 MINUTES!} - TWO PEAS & THEIR …
From twopeasandtheirpod.com
4.7/5 (3)Total Time 20 minsCategory Main CourseCalories 173 per serving
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in the cumin, paprika, salt, garlic powder, and oregano. Add the chicken and stir until the chicken is well coated in the seasoning. Pour in the water and add the chipotle pepper and chipotle in adobe sauce. Stir until well combined. Reduce heat to low and simmer for about 3 to 5 minutes or until mixture thickens, stirring occasionally.
- To assemble the tacos, spoon the chipotle chicken into to warm tortillas (corn or flour). Top with desired toppings. Serve warm.
CHICKEN TINGA TACOS - THE COOKIE ROOKIE®
From thecookierookie.com
CHIPOTLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE | RECIPE
From pinterest.com
HOW TO MAKE CHIPOTLE MAYO - SOUTHERN KISSED
From southernkissed.com
30-DAY LOW-CALORIE MEDITERRANEAN DIET DINNER PLAN - EATINGWELL
From eatingwell.com
CHIPOTLE CHICKEN TACOS RECIPE - SOUTHERN LIVING
From southernliving.com
BEST TACO RECIPES - BEEF CHICKEN TACO IDEAS - COUNTRY LIVING
From countryliving.com
FISH TACO SAUCE - SLENDER KITCHEN
From slenderkitchen.com
50+ GLUTEN-FREE TEX-MEX RECIPES :: KETO, PALEO, VEGAN TOO!
From raiasrecipes.com
CRUNCHY BAKED BEEF TACOS - THE DEFINED DISH
From thedefineddish.com
CHIPOTLE BEEF TACOS WITH TOMATO-AVOCADO PICO DE GALLO
From eatingwell.com
CHIPOTLE ROTISSERIE CHICKEN TACOS - COOKING ON THE RANCH
From highlandsranchfoodie.com
9 OF THE BEST HEALTHY TACO RECIPES | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CHIPOTLE CHICKEN AIR FRYER FLAUTAS RECIPE
From myeverydaytable.com
CHIPOTLE CHICKEN SALAD TACOS WITH AVOCADO, RED-SKIN POTATOES …
From rickbayless.com
VEGAN TOFU TACO RECIPE (TEMPEH VS TOFU) - A SPICY PERSPECTIVE
From aspicyperspective.com
CHIPOTLE CHICKEN TACOS RECIPE - FOOD & WINE
From foodandwine.com
BEST CRISPY CHIPOTLE CHICKEN TACOS RECIPE - DELISH
From delish.com
8 GUACAMOLE RECIPES THAT PAIR PERFECTLY WITH YOUR FAVORITE
From redbookmag.com
CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE | RECIPE
From pinterest.ca
I MADE SPICY CHICKEN TACOS WITH PICO DE GALLO, GUACAMOLE, AND CREMA
From reddit.com
EASY CHIPOTLE CHICKEN TACOS - HUNGRY HAPPENS
From hungryhappens.net
TAM WALLACE ON INSTAGRAM: "VEGAN POTATO TACOS WITH AVOCADO …
From instagram.com
CHIPOTLE CHICKEN TACOS WITH POTATOES AND GUACAMOLE
From xarici.rbhs.dynu.net
30 EASY (AND DELICIOUS) DISHES TO FEED A CROWD - MSN
From msn.com
PULL TOGETHER YOUR CINCO DE MAYO FEAST FAST! 20 QUICK AND ... - MSN
From msn.com
DOMINO'S LOADED TATER TOTS RECIPE | PHILLY CHEESE STEAK
From topsecretrecipes.com
BEEF CHIMICHANGAS (BAKED OR AIR FRIED) - CARLSBAD CRAVINGS
From carlsbadcravings.com
You'll also love