Chipotle Chicken Tacos

Serves: 12

Cook Time: 50 minutes

$8.64 recipe / $1.44 serving

Ingredients

Chicken

• 4 boneless skinless chicken thighs ($4.44)

• 4 cloves garlic, divided ($0.32)

• 1 yellow onion, divided ($0.33)

• 1 bay leaf ($0.10)

• 4 peppercorns ($0.01)

• 1 tsp salt ($0.05)

• 2 Tbsp olive oil ($0.16)

• 2 oz. chipotle peppers in adobo ($0.49)

• 12 5-inch corn tortillas ($0.72)

Pineapple Salsa (optional)

• 2 cups chopped pineapple (fresh or frozen) ($0.75)

• 1/4 red onion, chopped ($0.17)

• 1 jalapeño ($0.11)

• 1 lime ($0.59)

• 1/4 bunch cilantro (about ¼ cup) ($0.35)

• 1 tsp salt (or to taste) ($0.05)

Instructions 

• Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.

• Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.

• Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.

• To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.

• Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!