How do I know when the chicken is cooked?

Use a meat thermometer at the thickest part of the chicken and see if it is at 165F. I highly recommend using a meat thermometer because it takes the guessing out of it! Otherwise, you can take a piece of chicken out to cut and check the doneness.

How spicy is this dish?

If you follow the recipe to a tee, this recipe is I'd say a 6/10 spice level. The chipotles in adobo are very spicy, so if you prefer less spice, only use one pepper rather than half the can.

What should I serve along with the adobo chicken on my tacos?

I love creating a taco bar so everyone can pick and choose what they want on their tacos. Here are a few ideas: - Flour and corn tortillas - Sour cream or creme fraiche - Fresh lime wedges - Chopped lettuce and cilantro - Shredded cheese - Salsas - I love a pico de gallo or even a corn salsa would be delicious with this adobo chicken. - Guacamole

Shredded Adobo Chicken Tacos

Description

Shredded adobo chicken tacos are a flavorful and EASY protein to feed a crowd. Whether you’re looking to meal prep a protein for the week or make something for a gathering, this chicken comes together in less than an hour and is delicious!

Ingredients

Units Scale

For the shredded chicken adobo

4 lbs of boneless, skinless chicken thighs
1 yellow onion, diced
2 tbsp oil
4 cloves garlic, minced
1/2 of a 7 oz can of chipotles in adobo
4 tsp salt
1/2 tsp black pepper
1/2 cup orange juice
4 cups of chicken broth (water also works)

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Instructions

Dice the onion and mince the garlic.
Season chicken thighs with salt and pepper on each side.
In a heavy bottomed pot, work in batches to brown chicken thighs on high heat, being careful not to overcrowd the chicken. Browning process should take about 3 minutes on each side. Set browned chicken aside when finished.
Once all the chicken in browned, cook onions on medium high heat with oil and a pinch of salt until soft, about 7 minutes.
Add in the chipotles in adobo and minced garlic. Stir and let cook about 2 minutes, then add in the orange juice and the browned chicken. Add enough water or chicken stock to barely cover the chicken (about 4 cups). Bring pot to a boil, then reduce to a simmer and let cook covered for 20 minutes.
Remove chicken from the pan and shred with 2 forks (or using the paddle attachment of a kitchen aid stand mixer). In the meantime, continue to let the sauce reduce at a simmer for another 10 minutes.
Taste the sauce and adjust seasoning as needed. Blend the sauce until smooth, or your desired thickness (you can also keep it unblended if you prefer), then add the chicken back in. Serve in tacos, over rice, or in a quesadilla!

Notes

Brown the chicken thighs before you saute the onions. The browning on the bottom of the pan really enhances the sauce and brings another deep layer of umami to the dish. The brown stuff that might get stuck will be absorbed by the onions.
Use an immersion blender to blitz the sauce before adding the chicken back in – this will help enhance the flavor and get the sauce to coat the chicken!

Prep Time: 20
Cook Time: 25
Category: entertaining made easy
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 8
Calories: 338
Sugar: 1.4
Sodium: 417
Fat: 23.6
Saturated Fat: 3.6
Carbohydrates: 18.1
Fiber: 2.5
Protein: 15.7