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Gusto
Gusto

Chicken and Chipotle Tacos

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  • Serves

    4

Ingredients

  • 2 cups (480 ml) olive oil
  • 6 chicken thighs, skinless and bone-in
  • peel of 1 orange
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 2 tbsp (30 ml) canola oil
  • 1 white onion, chopped
  • 1 large tomatillo, chopped
  • 1 cup (240 ml) canned fire-roasted tomatoes
  • 1 tsp (5 ml) oregano, chopped
  • 1/2 tsp (3 ml) ground cumin
  • 2 tbsp (30 ml) chopped chipotle peppers in Adobo sauce
  • ½ cup (120 ml) chicken stock
  • 8 corn tortillas, warmed
  • 2 tbsp (30 ml) fresh cilantro, chopped
  • 1/4 cup (60 ml) crumbled Panela cheese
  • 1 avocado, peeled and cut into small pieces
  • 2 limes, cut into wedges
  • salt and pepper

Directions

  1. In a large saucepan, heat olive oil over medium-high heat.
  2. Add chicken thighs, orange peel, bay leaves, black peppercorns and 1/8 teaspoon (0.5 ml) salt to the saucepan and stir to combine.
  3. Bring oil to a simmer and cook for 45-50 minutes, flipping chicken occasionally, until chicken is golden brown on the outside.
  4. Remove chicken from oil, and pull meat off the bones. Discard bones.
  5. In a skillet, heat canola oil over medium-high heat.
  6. Add onions and tomatillos, and cook for 4-5 minutes, until onions start to soften.
  7. Stir in fire-roasted tomatoes, oregano, cumin, chipotle peppers in adobo sauce, chicken stock and 1/8 tsp (0.5 ml) each of salt and pepper.
  8. Cook for an additional 7-8 minutes over medium-high heat.
  9. Transfer the cooked chicken back into the pan and continue cooking for 5-6 minutes, pulling chicken apart as you stir.
  10. Adjust seasoning with salt and pepper, and remove from heat.
  11. Divide chicken between corn tortillas and top with cilantro, Panela cheese, and avocado.
  12. Serve tacos hot with a wedge of lime on the side.
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    Email