These supereasy chicken tacos from chef Alex Stupak are packed with tasty shredded thigh meat, tomatoes and spicy jalapeños. Slideshow: More Taco Recipes 

Alex Stupak
July 2015

Gallery

© Christina Holmes

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake for about 45 minutes, until an instant-read thermometer inserted in the largest piece registers 165°. Let cool, then shred the meat; discard the skin and bones.

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  • In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the 1/2 onion, the jalapeños and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.

  • Spoon the chicken into warm corn tortillas and serve with cilantro, sour cream, lime wedges and minced onion.

Suggested Pairing

Pair these tacos with an ice-cold canned Mexican lager.

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