Chipotle-Braised Chicken Tacos
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sour Cream3 tbsps
Honey3 tbsps
Lime Juice1 tsp
Coriander1 tsp
Cumin1 tsp
Kosher Salt2 tbsps
Grapeseed Oil1 small
Onion (julienned)2 tsps
Paprika (smoked)2 cups
Chicken Broth1 cup
Ketchup3
Avocados1 cup
Red Onion (diced)1 cup
Tomatoes (diced)3 cups
Shredded LettuceDirections:
1
Preheat the oven to 350 degrees F
2
For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together
3
Refrigerate until using
4
For the braised chicken: Heat a saute pan over high heat
5
Sprinkle the chicken with the kosher salt and pepper
6
Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side
7
Do not overcrowd the pan; sear the chicken in batches if needed
8
Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking
9
Add the onions and peppers to the saute pan and cook until tender
10
Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute
11
Add the chicken broth and ketchup, stir and bring to a simmer
12
Pour the braising liquid over the chicken and cover the casserole dish with foil
13
Cook in the oven until the chicken is tender and falls apart, 45 minutes
14
While the chicken is still hot, shred it and return it to the braising liquid
15
If you are using it right away, keep the chicken hot in the braising liquid for plating
16
(If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid
17
Reheat it as needed for plating
18
) For the guacamole: Cut the avocados in half and remove the pits
19
With a spoon, scoop out the avocado flesh into a bowl
20
Add the red onions, tomatoes and cilantro and mash the ingredients together
21
Season with salt and lime juice
22
Divide the lettuce among the taco shells
23
Spoon about 2 ounces of the braised chicken into each shell
24
Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro