Chipotle Chicken Tacos
Chicken thighs braised in a honey-chipotle sauce until they fall apart, reduced to a glossy finish.
- Cook
- 2 hr 30 min
- Total
- 2 hr 30 min
Not rated
Ingredients
- 3 lbboneless skinless chicken thighs, about 5 thighs
- 2–3chipotle peppers, plus 2–3 tbsp adobo sauce
- a few tbsphoney
- 1yellow onion, diced
- 4 clovesgarlic, minced
- 2–3 cupschicken stock, enough to submerge; add more as needed
- cumin
- Mexican oregano
- ancho chile powder(optional)
- smoked paprika
- to tasteorange or a lime or two
- 1 canblack beans
- salt and fine black pepper
To serve
- pickled red onion
- sour cream
- flour tortillas
Method
Step 1: Season the chicken with salt as far ahead as you can. Use fine-grain pepper so it doesn't burn.
Step 2: Blend the chipotles and adobo with a cup of chicken stock and a few tbsp of honey. Season with salt.
Step 3: Heat a Dutch oven over high heat and sear the thighs on both sides, in batches if needed so the pan isn't crowded.
Step 4: Remove the thighs. Add the onion and sauté until softening, scraping up the brown bits. Add the cumin, ancho, and smoked paprika and toast 20 seconds. Add the garlic and toast another 30 seconds.
Step 5: Pour in the chipotle mixture and the remaining stock and deglaze. Return the chicken to the pot.
Step 6: Braise in a 325°F oven with the lid cracked for about 90 minutes, until tender and falling apart. Add more stock if it gets low.
About 1 hr 30 min
Step 7: Remove the thighs. Strain the sauce and reduce until thick and glossy. Return the thighs, bring to a simmer, then take off the heat and let sit covered for 30 minutes.
Step 8: Taste and adjust. My sauce needed more acid (too spicy), plus more honey and salt.
Version 1 · updated November 15, 2026