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Sweet and Smoky Chicken Tacos

in
by Sweet July

What Taco Tuesday dreams are made of!

We’re confident you’ll be adding this to your meal rotations—on Taco Tuesdays or any day of the week. These flavorful chicken tacos come together quickly and are easy enough to make after a long day at work. Have some fun with your favorite toppings and your choice of tortilla.

Recipe:

Sweet and Smoky Chicken Tacos

Ingredients

  • 1 lb boneless chicken thighs 
  • 1 tbsp of olive oil 
  • 2 tbsp tomato paste 
  • 1 large shallot, finely minced
  • 2 garlic cloves, finely minced
  • 2 chipotles in adobo, chopped
  • 1 tbsp brown sugar
  • 1 tsp cumin
  • 1 1/2 cup chicken broth 
  • Salt and pepper, to taste 
  • Flour tortillas, for serving
  • Cabbage, thinly sliced 
  • Cilantro, for serving
  • 1 Serrano pepper, thinly sliced 
  • Radishes, thinly sliced
  • Sour cream, for serving
  • Lime wedges, for serving

Instructions

  • Preheat the oven to 350 degrees.
  • In a large Dutch oven, heat olive oil over medium heat. Season the chicken thighs with salt and pepper then sear on both sides in the hot oil. Remove the chicken from the pan and set aside.
  • Add the shallot and sauté until softened, 3-5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste, chipotles, brown sugar and cumin. Deglaze with the chicken broth, scraping the bottom with a wooden spoon to release anything stuck to the bottom. Bring to a boil, reduce to simmer and cover. Cook in the oven for 30 minutes covered, then remove lid and cook uncovered for an additional 30 minutes to allow the sauce to thicken. Allow to cool slightly then carefully shred with two forks.
  • Serve tacos with your choice of tortilla and favorite toppings. We like shredded cabbage, radish, cilantro, sour cream, finely sliced serrano pepper and lime wedges.

Ingredients

  • 1 lb boneless chicken thighs 
  • 1 tbsp of olive oil 
  • 2 tbsp tomato paste 
  • 1 large shallot, finely minced
  • 2 garlic cloves, finely minced
  • 2 chipotles in adobo, chopped
  • 1 tbsp brown sugar
  • 1 tsp cumin
  • 1 1/2 cup chicken broth 
  • Salt and pepper, to taste 
  • Flour tortillas, for serving
  • Cabbage, thinly sliced 
  • Cilantro, for serving
  • 1 Serrano pepper, thinly sliced 
  • Radishes, thinly sliced
  • Sour cream, for serving
  • Lime wedges, for serving

Instructions

  • Preheat the oven to 350 degrees.
  • In a large Dutch oven, heat olive oil over medium heat. Season the chicken thighs with salt and pepper then sear on both sides in the hot oil. Remove the chicken from the pan and set aside.
  • Add the shallot and sauté until softened, 3-5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste, chipotles, brown sugar and cumin. Deglaze with the chicken broth, scraping the bottom with a wooden spoon to release anything stuck to the bottom. Bring to a boil, reduce to simmer and cover. Cook in the oven for 30 minutes covered, then remove lid and cook uncovered for an additional 30 minutes to allow the sauce to thicken. Allow to cool slightly then carefully shred with two forks.
  • Serve tacos with your choice of tortilla and favorite toppings. We like shredded cabbage, radish, cilantro, sour cream, finely sliced serrano pepper and lime wedges.
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