Chicken Tacos With Chipotle | Recipe Cart | Recipe Cart

Name: Chicken Tacos With Chipotle | Recipe Cart | Recipe Cart
Total time: 1 min
Ingredients: 4 large bone-in chicken thighs, about 1 1/2 pounds; 3 scallions, left whole; 1 bay leaf; 1 thyme branch; 3 black peppercorns; 1 allspice berry; 2 cloves; Kosher salt; 3 tablespoons olive oil; 1 medium yellow onion, finely diced; 2 garlic cloves, minced; 1/2 teaspoon ground cumin; 2 or 3 chipotle chiles in adobo, chopped; 3 tablespoons adobo sauce, from the can; 1/2 cup broth (use broth from simmered chicken); 8 fresh corn tortillas; 1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained; Thinly sliced serrano chile; Thinly sliced radishes; Sliced avocado; Crumbled queso fresco or mild feta cheese; Crème fraîche or Mexican crema; Cilantro sprigs; Dried oregano; Lime wedges

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Chicken thighs simmered in chipotle-infused broth, served in corn tortillas with onions, cilantro, and avocado—spicy and flavorful tacos from The New York Times.

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Ingredients

4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges