Spicy Chicken Tacos With Corn, Feta, And Avocado Recipe

  1. Season chicken with salt and pepper. Heat oil in a Dutch oven or 12-inch skillet over medium-high heat until lightly smoking. Add chicken and cook until browned on both sides, about 6 minutes total. Transfer chicken to a plate.
  2. In the same pot over medium heat, add onion and jalapeno and cook, stirring frequently, until softened, about 2 minutes. Stir in cumin and oregano until fragrant, about 30 seconds. Add chipotles and their sauce, stirring to combine, and cook for 1 minute. Add broth and nestle the chicken back in the pot. Adjust heat to maintain a gentle simmer and cook until the chicken is cooked through, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer chicken to a clean plate. Allow cooking liquid to reduce slightly.
  3. Meanwhile, shred chicken with 2 forks. Return chicken and any accumulated juices to the pot and cook until warmed through, about 3 minutes.
  4. In a small bowl, combine corn with feta, seasoning with 1 tablespoon of lime juice and pepper.
  5. Stir remaining 1 tablespoon lime juice into chicken, then spoon onto the tortillas. Serve with the corn salsa, cilantro, avocado, lime wedges, and scallions.

chicken, kosher salt, extravirgin olive oil, red onion, ground cumin, oregano, chipotles, chicken, corn, crumbled feta, fresh juice from, corn tortillas, cilantro, avocados, wedges

Taken from www.seriouseats.com/recipes/2014/07/spicy-chicken-tacos-recipe.html (may not work)

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