Spicy Chicken Tacos With Corn, Feta, and Avocado

Chicken tacos is corn, feta, and avocado. [Photographs: Yasmin Fahr]

These 20-minute tacos make for a great family-style dinner or a quick weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado.

Why this recipe works:

  • Searing the meat first renders fat that creates a flavorful base for the sauce.
  • The addition of the broth makes it easy to scrape up the tasty brown bits on the bottom of the pan and creates a flavorful liquid for finishing the chicken.
  • A simple raw corn and feta garnish with avocado helps balance the heat from the chipotles in adobo.

Spicy Chicken Tacos With Corn, Feta, and Avocado

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:20 minutes
This recipe appears in: One-Pot Wonders: 20-Minute Spicy Chicken Tacos With Corn, Feta, and Avocado
Rated:

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 1 jalapeño, stemmed, seeded, and roughly chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 chipotles in adobo, plus 1 tablespoon of sauce
  • 1 cup chicken stock or low-sodium broth
  • 2 ears of corn, kernels sliced off
  • 1/2 cup crumbled feta, preferably Bulgarian
  • 2 tablespoons fresh juice from 2 limes
  • 8 corn tortillas, warmed
  • 1/2 cup picked cilantro leaves
  • 2 ripe avocados, pitted and sliced
  • Lime wedges and thinly sliced scallions, for serving

Procedures

  1. 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. 2

    In the same pot over medium heat, add onion and jalapeño 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. 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. 4

    In a small bowl, combine corn with feta, seasoning with 1 tablespoon of lime juice and pepper.

  5. 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.

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