Ingredients: |
Ingredients: -1 large onion, diced
- Mix of chicken breasts and thighs (I usually do a pretty even half and half based on weight but it is totally based on preference. You can use as much chicken as you think your group will need. I generally get a package of 2 breasts and a package of 4 thighs)
- Orange Juice
- 5 limes
- 1 can of chipotle chiles in adobo sauce
- 2 Tbsp smoked paprika
- salt to taste
- Optional toppings: corn tortillas, diced onions, cilantro, crumbled cotija cheese, sliced radishes, jalapenos
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Directions: |
Directions:1) Cut the breasts into halves or thirds so they are comparable to the size of the thighs. The thighs do not need to be cut.
2) Use a large pot, any will do, but I prefer using my heavy ceramic one.Put the chicken, onions, paprika, and chiles into the pot. You can be the judge on the chiles, based on how spicy you want the meat.
3) Juice all 5 limes into the pot. Then, pour in the orange juice until it almost covers all of the meat. At this point, I usually just get my hands in there to mix everything up before you start cooking - a spoon could also work :)
4) Heat uncovered on high until the juice starts to boil. Stir once while boiling to ensure everything is evenly mixed and that the chicken is mostly submerged in the juices. Then reduce to low heat, and let everything simmer uncovered for about 40 minutes, or until the chicken is cooked.
5) Once the chicken is cooked, you should be able to start shredding it in the pot with a fork. Ta da!!!
6) Serve with: warmed corn tortillas, cotija cheese, diced onions, cilantro, sliced radishes, and jalapenos (super delicious if you buy them pickled or grill fresh ones) |
This recipe for Chicken Tacos is from