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When it comes to taco recipes, the choice of meat can significantly influence the final dish. For Smoky Chipotle Chicken Tacos, boneless, skinless chicken thighs are the star of the show. Unlike chicken breasts, which can tend to be dry, chicken thighs offer a richer flavor and a juicier texture. Their higher fat content helps keep the meat moist during cooking, ensuring that every bite is succulent and flavorful.

Smoky Chipotle Chicken Tacos

Discover the bold and vibrant flavors of Smoky Chipotle Chicken Tacos with this easy recipe! Featuring tender, marinated chicken thighs paired with fresh toppings, these tacos are perfect for any gathering or a quick family dinner. With simple ingredients and straightforward steps, you'll learn how to craft an unforgettable meal that highlights the deliciousness of smoked chipotle peppers and fresh produce. Get ready to impress your taste buds and elevate your taco night!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons adobo sauce (from canned chipotle peppers)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon black pepper

1 small onion, finely chopped

2 cloves garlic, minced

1 cup chicken broth

8 small corn or flour tortillas

1 cup fresh cilantro, chopped

1 cup red cabbage, finely shredded

1 ripe avocado, diced

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the olive oil, adobo sauce, smoked paprika, garlic powder, ground cumin, salt, and black pepper until well combined. Add the chicken thighs, ensuring they are evenly coated with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for a minimum of 30 minutes, or up to 2 hours for enhanced flavor.

    Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, searing them until they are browned on both sides, approximately 4-5 minutes per side. When the chicken is cooked through (an internal temperature of 165°F), remove it from the skillet and set it aside on a cutting board to rest for 5 minutes.

      Prepare the Sauce: In the same skillet, add the finely chopped onion and sauté for about 3 minutes, or until translucent and softened. Stir in the minced garlic and cook for an additional minute or until fragrant. Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release any flavorful bits stuck to the pan.

        Shred the Chicken: Once the broth is simmering, return the rested chicken to the skillet. Lower the heat, cover, and let it cook for an additional 10 minutes to allow the flavors to meld. Afterward, transfer the chicken to a plate and shred it using two forks, discarding any excess fat.

          Assemble the Tacos: Gently warm the tortillas in a dry skillet over medium heat or in the microwave until pliable. On each warmed tortilla, layer a generous amount of shredded chicken, followed by fresh cilantro, shredded red cabbage, and diced avocado.

            Serve: Finish off each taco with a squeeze of fresh lime juice and serve immediately. Consider offering additional toppings on the side, such as salsa or sour cream, for extra flavor.

              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

                - Presentation Tips: Arrange the tacos on a colorful platter, garnished with lime wedges and a sprinkle of extra cilantro for an inviting touch.