Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1-2 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
  • 1 tablespoon (15ml) adobo sauce (from the can of chipotle peppers)
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) dried oregano
  • 1/4 cup (60ml) chicken broth
  • 1 tablespoon (15ml) brown sugar
  • 1 tablespoon (15ml) apple cider vinegar
  • Salt and pepper to taste
  • 12-16 small corn or flour tortillas
  • Optional Toppings: shredded lettuce, chopped tomatoes, diced red onion, cilantro, shredded cheese (cheddar, Monterey Jack, or cotija), sour cream or Greek yogurt, avocado slices, lime wedges, your favourite hot sauce!

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken until browned on both sides.
  2. Remove chicken from skillet and set aside. Add chopped onion to the skillet and sauté until softened. Add minced garlic and cook until fragrant.
  3. Stir in chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
  4. Return chicken to skillet. Add chicken broth, brown sugar, and apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is cooked through and very tender (about 25-30 minutes). The internal temperature should reach 165°F (74°C).
  5. Remove chicken from skillet and let cool slightly. Shred chicken with two forks.
  6. Return shredded chicken to skillet with the sauce. Simmer for another 5-10 minutes to allow the chicken to absorb the sauce.
  7. Warm tortillas according to package directions or in a dry skillet.
  8. Fill warm tortillas with shredded chicken and your favorite toppings. Serve immediately with lime wedges for delicious chicken tacos.