Name: Chipotle Chicken Tacos
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American,Mexican
Ingredients: 4 boneless skinless chicken thighs* ($4.44); 4 cloves garlic, divided** ($0.16); 1 yellow onion, divided** ($0.70); 1 bay leaf** ($0.10); 4 peppercorns** ($0.05); 1 tsp salt ($0.02); 2 Tbsp olive oil ($0.44); 2 oz. chipotle peppers in adobo*** ($0.46); 12 5-inch corn tortillas (or flour tortillas) ($1.00); 2 cups chopped pineapple (fresh or frozen) ($1.65); 1/4 red onion, chopped ($0.11); 1 jalapeño ($0.33); 1 lime ($0.25); 1/4 bunch cilantro (about ¼ cup) ($0.21); 1 tsp salt (or to taste) ($0.05)

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They're a great weeknight meal or weekly meal prep!

Ingredients

4 boneless skinless chicken thighs* ($4.44)

4 cloves garlic, divided** ($0.16)

1 yellow onion, divided** ($0.70)

1 bay leaf** ($0.10)

4 peppercorns** ($0.05)

1 tsp salt ($0.02)

2 Tbsp olive oil ($0.44)

2 oz. chipotle peppers in adobo*** ($0.46)

12 5-inch corn tortillas (or flour tortillas) ($1.00)

2 cups chopped pineapple (fresh or frozen) ($1.65)

1/4 red onion, chopped ($0.11)

1 jalapeño ($0.33)

1 lime ($0.25)

1/4 bunch cilantro (about ¼ cup) ($0.21)

1 tsp salt (or to taste) ($0.05)

Instructions

1 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.

2 Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.

3 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.

4 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.

5 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.

6 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!