Ingredients
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2 lbs boneless skinless chicken thighs (or your choice of cut)
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3/4 teaspoon kosher salt, plus more
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kosher salt, to taste
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3 medium tomatoes, diced
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1/4 cup canned chipotle chile in adobo
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3/4 teaspoon ground cumin
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3/4 teaspoon garlic powder (or 3 fresh garlic cloves, minced)
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3/4 teaspoon fresh ground black pepper (plus more to taste)
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3 tablespoons olive oil (or vegetable oil)
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1 large onion, diced
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shredded lettuce
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shredded cheddar cheese
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diced tomato
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taco shell
Instructions
- Put the chicken in a saucepan with salted water to just cover. Bring to a simmer and cook until just cooked through, about 25 minutes. Let cool, then shred the chicken.
- Place the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 teaspoons pepper, 3/4 teaspoons salt, and 1 cup water in a blender. Puree until smooth.
- Heat the oil in a saucepan over medium heat. Add the onion, and cook until the onion is golden brown, about 7-10 minutes.
- Add the chipotle mixture and bring to a simmer. Add the chicken and simmer unil the sauce thickens and the chicken is tender, about 15 minutes. Season with salt and pepper to taste.
- Serve the pollo guisado in crisp taco shells with shredded lettuce, diced tomato and shredded Cheddar cheese. Enjoy!