Chipotle Chicken for tacos, tostadas, or just because

Chipotle Chicken for tacos, tostadas, or just because

from Ellen's kitchen, thanks to Fine Cooking


  • 2 chipotle in adobo sauce, minced, plus 5 tbs sauce, from can of chipotles in adobo sauce
  • 2 tbs canola oil
  • 4 tsp finely grated lime zest
  • 1 tsp dried oregano
  • kosher salt
  • 2 lbs boneless, skinless chicken breasts
  • 6 ears corn, husked (optional)
  • 1 cup plain yogurt
  • 4 tsp fresh lime juice
  • 8 tostada shells (optional)
  • 1 cup coarsely chopped cilantro
  • 1 chopped jalapeno (optional)
  • chopped lettuce or spinach
  • sliced avocado (optional)
  • lime wedges, for serving
  • corn tortillas on two baking sheets in single layer.  Brush lightly with canola oil on both sides and sprinkle with salt.  Bake at 400, flipping once, until golden and crisp on both sides, 9-12 minutes.  Set aside.
In medium bowl:
  • combine minced chipotle and half of sauce with oil, zest, oregano, and 1 tsp salt.  Add the chicken and toss to coat.  Refrigerate for at least 1 hour.
  • corn lightly with oil and season generously with salt.  Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked all the way through (4-7 minutes to 165), and corn is charred in spots, about 12 minutes.
  • to cutting board, let rest for a few minutes, and then cut the chicken into bitesize pieces and cut the corn off the cob.
  • yogurt with lime juice, remaining adobo sauce, and 1/2 tsp salt.  
  • sauce on tostada shells, and top with corn, chicken, cilantro, other chopped greens, and avocado.  Serve with lime wedges.


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