From PDX with Love

Chicken Chipotle Tacos

From PDX with Love // Chicken Chipotle Tacos

One thing I like about cooking is that there is no right or wrong. No matter what the instructions on a recipe card say you are more than free to add or subtract as much as you want. Of course, results may vary and some ingredients are important for the final dish. Still you are free to add an extra ¼ teaspoon of oregano or completely toss that ¼ teaspoon of salt over your shoulder. Mah…

I rarely have every single ingredient at hand when I find a recipe to make for dinner. ‘Cause, you know, I never have a set weekly menu; I have tried and have failed miserably. Daily menus come into place about an hour or less before setting my mind into cooking mode.

I found this Chicken Chipotle Tacos recipe over at MyRecipes. The original recipe calls for grilled chicken…but we don’t have a grill so the grilling part of the recipe was to be set aside and forgotten. And like always, I changed things here and there. Added some spices while omiting other since I didn’t have any more chili powder at hand.

 

Chicken Chipotle Tacos

From PDX with Love // Chicken Chipotle Tacos

So, anyways, this is what you’ll need:

 

From PDX with Love // Chicken Chipotle Tacos

Ingredients:

  • 1 tablespoon minced garlic
  • 1 tablespoon minced chipotle chile canned in adobo sauce
  • 2 tablespoons canola oil
  • Cilantro, minced
  • 2-4 chicken breasts
  • ¾ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 green bell pepper, julienned
  • 1 small onion, julienned
  • 8 (6-inch) corn tortillas
  • 1/2 cup shredded green leaf lettuce
  • Pepper Jack cheese, shredded (optional)
  • Sour cream  (optional)

 

Directions.

From PDX with Love // Chicken Chipotle Tacos

I like to have everything cut and ready to go when I cook. So lets start by cutting everything and then cooking.

First up, julienne your onions and bell peppers. In a large bowl add, canola oil, salt, pepper, cumin, and paprika. Mix well. Make sure the bell peppers and onions are well covered.

 

From PDX with Love // Chicken Chipotle Tacos

I love my Costco sized jar of minced garlic!! I add it to practically anything I cook, with a few exceptions. Oh, love the smeel of sauteed garlic! Yumms…

Anywho…in a small bowl combine your garlic…

 

From PDX with Love // Chicken Chipotle Tacos

…add your chipotle chilies. I minced 2 chilies which exceeded the 1 tablespoon added. If you like spicy food go for as much as you like. If you are not a big fan of spicy, do half a tablespoon (7.5 ml, which is 1.5 teaspoons).

 

From PDX with Love // Chicken Chipotle Tacos

Add your canola oil (this is to make sure the marinade is easy to spread).

At this point I decided I wanted to add some cilantro to my tacos. I am a Mexican girl who loves cilantro, so my tacos had to have cilantro! Believe me, it was a great choice ;)

 

From PDX with Love // Chicken Chipotle Tacos

I didn’t measure the cilantro and it can be easily discarded. The original recipe did not ask for it, so it is not essential.

Mix ingredients.

 

From PDX with Love // Chicken Chipotle Tacos

Rub mixture on chicken. When I do this I always rub on one side, place on skillet, and then rub the other side. This way I have no marinade left behind on the cutting board.

On the ingredients list I mentioned 2-4 chicken breasts. Why? Well, we buy our chicken at Costco and their pieces are huge! Two of Costco’s chicken breasts will easily feed us for two days if I fillet them (they are that big). So depending on what size your chicken breasts are try to measure how much you’ll need.

 

From PDX with Love // Chicken Chipotle Tacos

Cook your chicken on a skillet set to medium-hi heat. The original recipe asked for the chicken to be grilled, so feel free to do so if preferred.

Once your chicken is cooked, set aside. Cut into strips.

 

From PDX with Love // Chicken Chipotle Tacos

To the same skillet add your onions and bell peppers. Sautee for a minute.

Add chicken to the veggies. I do not have a picture of this step…it smelled so good and I was starving, so I sort of forgot?

 

From PDX with Love // Chicken Chipotle Tacos

My husband loves to add sour cream, pepper jack, and lettuce to his tacos, so we added those to our dinner. Gotta make my man happy, plus they were a good addition!

From PDX with Love // Chicken Chipotle TacosFrom PDX with Love // Chicken Chipotle Tacos

Our boys did not have tacos with us (too spicy) so both, Tyler and I, each had 4 tacos. And we still had left overs that Tyler shared with his brother Jon. So there is enough to share!

 

Chicken Chipotle Tacos
Recipe Type: Entree
Author: Mary Drennen, adapted by Sofia Byrd
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4
Ingredients
  • 1 tablespoon minced garlic
  • 1 tablespoon minced chipotle chile canned in adobo sauce
  • 2 tablespoons canola oil
  • Cilantro, minced
  • 2-4 chicken breasts
  • ¾ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 green bell pepper, julienned
  • 1 small onion, julienned
  • 8 (6-inch) corn tortillas
  • 1/2 cup shredded green leaf lettuce
  • Pepper Jack cheese, shredded (optional)
  • Sour cream (optional)
Instructions
  1. Preheat skillet to medium-high heat.
  2. Combine garlic, chipotle, cilantro, and 1 tablespoon oil; rub evenly over chicken. Place on skillet; cook on both sides until completely cooked or juices run clear.
  3. Set aside; cut thin.
  4. Combine remaining oil, salt, black pepper, paprika, and cumin in a large bowl. Add bell peppers and onion; toss to coat. Sautee on skillet where chicken was cooked for 1 minute. Add chicken.
  5. Cook for another minutes. Remove from heat.
  6. Divide chicken, bell peppers, onion, and lettuce among tortillas. ENJOY!
Serving size: 3 tacos each

 

From PDX with Love // Chicken Chipotle TacosFrom PDX with Love // Chicken Chipotle Tacos

 

ENJOY!!

 

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About Sofia

Wife to a wonderful man and mother to 2 little boys. Loves chocolate, coffee and chips with hot sauce and lime. Pretend chef and aspiring photographer.
9th October 2012

Your Comments:

  1. October 9, 2012 at 7:12 am

    This looks so delicious!

  2. October 9, 2012 at 7:12 am

    That sounds super good…..pinning this recipe now.

  3. October 9, 2012 at 7:18 am

    My boyfriend and I LOVE tacos or everything Mexican for that matter! This recipe is looking so yummy right now, and the pictures you took are fabulous! I am adding this one to my favorites!

    • October 11, 2012 at 10:13 am

      Let me know what you think if you guys ever make them!

  4. October 9, 2012 at 8:00 am

    OMG – you have me drooling!!!

  5. October 9, 2012 at 8:48 am

    That looks very doable and yummy

  6. October 9, 2012 at 9:16 am

    Sofia! This looks so beautiful. I was just hopping over to answer your camera question… I use Nikon (LOVe nikon) and now I have a Nikon D200 body. I really love it. I got it used and it was about $500 so I think it’s the perfect pro quality camera for me right now. Before I had a Nikon D60 and LOVED it too. I think if your looking for a DSLR and aren’t going professional with it, the D60 will give you everything you want, and is a great camera as well

    • October 11, 2012 at 10:00 am

      Hi lovely!! Nice to see you here!! So, well…I currently have a Nikon D40 which I love. My dream is to go pro and open my own business (product photography). I would love to get a better camera but I can’t spend too much. Where did you get your used camera (why didn’t I ever think about this)?

  7. October 9, 2012 at 9:37 am

    Wow! Those look delicious!

  8. October 9, 2012 at 11:57 am

    Now this is what I want to dinner.

  9. October 9, 2012 at 12:01 pm

    tweeted, +1′d, awesome recipe, healthy and budget friendly. Your photos are lovely. Shared on FB, everyone should try this! Thank you!

    • October 11, 2012 at 10:01 am

      Thanks for the shared love!! It is greatly appreciated! :D

  10. October 9, 2012 at 1:49 pm

    WOW now that’s an explanation!! Looks good – will have to try this recipe for sure!!! I can even leave out the chicken if I wanted. Thanks for sharing this awesome recipe.

    • October 11, 2012 at 10:03 am

      Tee hee!! Could you tell I was bored?!

  11. October 9, 2012 at 7:28 pm

    This looks absolutely delicious!

  12. October 9, 2012 at 9:02 pm

    Our family loves tacos these look like a delicious twist on the original!

    • October 11, 2012 at 10:10 am

      Next time I make them I will add dry white wine, that will make the even better! Yumm

  13. October 10, 2012 at 12:00 pm

    Wow, this looks incredible! Yum!

  14. October 10, 2012 at 4:25 pm

    Oh my! This looks completely yummy! I am going to put this on our menu for next week–thanks for the idea :)

  15. October 11, 2012 at 4:21 am

    Yum!

  16. October 11, 2012 at 12:00 pm

    These sound SO good and they’re relatively easy to make. Yum.

  17. October 11, 2012 at 5:20 pm

    Looks fabulous! Can’t wait to try it!

  18. October 13, 2012 at 7:43 am

    these are sooo good

  19. November 8, 2012 at 10:16 pm

    I’m always looking for tasty, hearty, healthy, fast and easy new recipes – especially ones with Mexican flavors and flair – my Honey/Hubby’s favorite.

    I put this together for my sweetie tonight (with a few variations) and it it was a big hit with both of us. I had a a bag of fresh peppers in multiple colors – which I used instead of the one bell pepper – the colors were awesome! Also, although we love them, I discovered I didn’t have the canned chipotles (YIKES! I usually always do!) -so I substituted a chopped large jalapeno and used a blend of Smoked and Hot (imported Paprikas – a decent – that worked out pretty OK. And again, out of necessity (mother of invention!) I didn’t have leaf lettuce so substituted a bag of Spring/Mesculen Salad – worked great!

    Oh and one more addition: Hubby prefers flour over corn – so I served both. And one final note: I know some people don’t like Cilantro – but unless you’re one of those people who have tried it several times and really know you don’t like it – give it another try – it really does add a fresh south of the border zip and a squeeze of fresh LIME makes this dish really sing! Thanks – this will definitely be a regular in our house!

  20. November 10, 2012 at 6:29 am

    Sounds fabulous.

  21. November 10, 2012 at 11:48 am

    Yum! This looks delicious! We are always looking for new chicken recipes to try (since that is the one thing everyone in the family likes!) and I think this will be a hit! Thanks for the easy to follow recipe, directions, and pictures!

  22. November 10, 2012 at 7:14 pm

    Forget the restaurant, yours look better! I’ve gotta try these soon.

  23. November 16, 2012 at 4:45 pm

    yum Ihave to try these.

  24. December 3, 2012 at 9:34 am

    Thanks for the recipe! Looks great!!!

  25. December 21, 2012 at 7:15 am

    Thank you for the recipe, it looks so yummy. I love the pictures..

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