The Chipotle Chicken I Make for Tacos, Bowls & Nachos

Shredded chicken that ruins all other shredded chicken for you. It's chicken tinga, my friends, taqueria style. One pan, one can of chipotles, perfect for tacos, tostadas, burritos, nachos, and more. Let's make it. First things first, we're going to whip together our super simple chipotle sauce. It's two components, really easy to make, and we'll be adding the seasonings later. So I have here a can of diced tomatoes, and you can use tomato sauce. So it's about 15 ounces. And I have a can of chipotles and adobo sauce, or you can use just the adobo kind of crushed chipotles and adobo sauce. It's real smoky, awesome flavor. This is what's going to give you that awesome chipotle deliciousness. And it's about 7 ounces. And process it up. All right, look at that. Boom. Done. Super easy. So I'm going to set this aside, and we'll get all set up to cook the chicken for chicken tinga. All right, let's make some chipotle chicken. Real easy recipe here, guys. I have a good-sized pan heated up to medium heat. And I'm going to add a bit of olive oil. And first thing we do is we cook down some onion. I got some chopped onion. It's just a white onion. Not a medium-sized onion. A jalapeno pepper. And you can use more. I just have one jalapeno. You can use more or less if you want to. You know, use hotter peppers if you want. Serrano, nice heat level. And just cook this down for about 5 minutes to soften it all up. And then we'll move ahead with the garlic and the chicken. All right, the veggies here are cooking down nicely. Next, we'll add our garlic. And I have a few cloves of garlic. You can, you know, use as much as you want to. Just give it a stir in the pan here. Smell the gorgeous garlic blooming. And here I have chicken thighs. I have a couple pounds of chicken thighs. And you can use chicken breast. Or mix your chicken thighs, chicken breast. So boneless. Some salt and pepper. Pop this all into the pan. And mix it around here. What we're doing is just get a nice brown on each side of the chicken. So just maybe a couple minutes per side. And you don't want to cook it all the way through. It's going to cook through in the sauce when I add the sauce. Chicken's looking good here. So next we will add the chipotle sauce mixture. Just going to pour it right in. Next we have our seasoning. So here I have a tablespoon of chili powder. I'm using an ancho powder. But you can really use an American blend. Or pretty much any kind of chili powder that you want. You can try it with different ones. And I have a teaspoon here of Mexican oregano. Delicious. And a half teaspoon of cumin. Just pop that in. And some salt and pepper to taste. Use as much as you want to. And just go ahead and mix it all together. And once you get everything just mixed up, I mean, it's super easy. Just bring it to a real quick little light boil. And just let it simmer for 30 minutes until the chicken cooks through. Alright, just let it simmer. And come back when we're ready to eat. Oh, look at that. Look how tender that chicken is. Oh, this is going to be so delicious. So next up here, we're just going to move it over into a bowl. Very easily. And we'll go ahead and shred it up with a couple of forks. Oh yeah, look at how tender this is. How easily it shreds with a couple of forks. Alright, just about done here. Look at that. Delicious. Alright, we got this awesome chicken all shredded up. So next, just pop it back into your pan with the sauce. And just give it a stir. And we're going to let it simmer for another 5 minutes or so. Just to let the shredded chicken reabsorb as much of that delicious sauce as we can get. Alright, let's give this a taste. Mmm. Mmm. Seriously, the chicken is super tender. Big chipotle flavor. Got a nice blooming heat to it. Not too hot, but nice and spicy. I think you're going to love this one. Chicken tinga, my friends. Let me know how you're serving yours in the comments below. And I will hope to see you for the next one. Alright, talk to you soon. Have a good one. Bye.