Shredded Chicken Tacos

Mix it up by adding in bell peppers, corn, or serrano peppers.

Black beans with cumin, smoked paprika, vegetable stock and cilantro.

Shredded Chicken Tacos

This has become a weeknight recipe staple. Everyone loves them, and they’re so versatile. Chipotle peppers in adobo sauce are a weeknight lifesaver, and they bring so much flavor to any dish. I highly recommend using them here, but if you’re sensitive to heat or don’t have them on hand, don’t worry about it. Recipe can be modified to your liking. The best part about this recipe is that the leftover chicken makes for a welcome addition to loaded nachos the next day or a taco salad. I usually serve these tacos with simple black or pinto beans on the side and sometimes brown rice.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4-6 servings

Ingredients:

• 2 skinless, boneless chicken breasts, room temperature

• 1 small can diced tomatoes (plain, fire roasted or with green chiles)

• 1/2 cup - 1 cup water or vegetable stock

• 1 yellow onion, sliced

• 1 poblano pepper or bell pepper, sliced

• 2 cloves garlic, minced

• 3-4 chipotle peppers in adobo sauce

• 2 teaspoons cumin

• 1 teaspoon coriander

• 1 teaspoon smoked paprika

• 2 tablespoons evoo

• Thin taco size corn tortillas

To Serve (optional):

• Cilantro

• Shredded cheddar

• Sour cream

• Sliced Avocado

• Pickled red onions

• Shredded slaw

Directions:

1. Bring a medium saucepan with water to a boil. Place chicken breasts in saucepan and return to a boil (this should only take a few minutes). Place a lid on saucepan, remove from heat and set aside for 20 minutes (although it can sit in the water for up to an hour). After 20 minutes, remove chicken from water to let cool.

2. Meanwhile, heat up a large pan with the evoo. Once hot, add onions and pepper with a pinch of salt and cook for 7-10 minutes, until softened. Add garlic, chipotle peppers with some of the juice, smoked paprika, cumin, coriander until spices are fragrant. Add water or stock and tomatoes. Simmer to let the flavors meld, and the onions and peppers to soften further.

3. The chicken should now be cool enough to handle. Shred with two forks, or, if boneless, a hand mixer.

4. Add the chicken to the pan and simmer with everything else. Taste and adjust seasoning, and add more liquid if necessary.

5. Heat up the tortillas over a flame (if using a gas burner) for a few minutes on each side until lightly charred. Heat up in a pan over dry heat (if using electric burner).

6. Serve the chicken in one or two tortillas (I like to double up on the tortillas when they are thin!) and top how you please.