I was trying to figure out what to make for dinner and started thinking about the fact that Cinco De Mayo is coming up. I am a HUGE fan of Mexican food! I grew up in Southern California and Mexican food is a staple there. I probably ate Mexican food, be it in just the form of a burrito at home, to a sit down dinner at a restaurant, 3 to 4 times a week. Living here in Western Washington I miss good Mexican food. I decided to make some chicken tacos, but like many other foods in my house, they had to be spicy chicken tacos. I am not talking, blow the top of your head off or melt your tongue spicy. But these babies pack some heat. Your mouth will feel nice and warm. If you want to dial the heat back you can remove the ribs and seeds from the peppers, or substitute poblano for the anaheim chilis.
This recipe also uses one of my favorite ingredients, boneless skinless chicken thighs. You can get so much chicken flavor very quickly out of the thighs vs breasts. I buy my chicken thighs in multi packs from Costco. You get several packages of thighs in vacuum sealed plastic, so you can pop them in a sink full of warm water to thaw out quickly if you forget to plan something for dinner. Not like I have ever done that or anything. HA I am the QUEEN of forgetting to plan ahead!
Spicy Chicken Tacos
1 1/4 pound boneless skinless chicken thighs, cut into bite sized pieces
salt and freshly ground black pepper
2 tablespoons vegetable oil
2 fresno chilies, chopped
1 anahiem chili or 1 poblano pepper, chopped
1 large yellow onion, chopped
2 large cloves of garlic, finely chopped
1 tablespoon chipotle chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup chopped fresh cilantro leaves, divided
1/4 white onion, finely chopped
8 corn or taco sized flour tortillas
sour cream for garnish
Liberally salt and pepper chicken. Preheat large skillet over medium-high heat. Add vegetable oil and chicken. Let the chicken cook for 5 minutes, stirring to make sure all sides get browned. Push chicken to the edges of the pan and add the chilies, garlic, and onion to the pan. Cook for 3 to 5 minutes stirring occasionally. Add chili powder, cumin, and coriander, stir to make sure all of the chicken and veggies are coated well. Reduce heat to medium and cover the pan. Cook for 15 minutes, stirring occasionally. Remove the lid and reduce heat to low, add 1/4 cup of chopped cilantro leaves, let cook on low while you prepare the tortillas.
Place tortillas in a damp paper towel and heat in the microwave for 45 seconds. Remove the tortillas from the paper towel and fill each tortilla with the chicken taco mixture. Top with sour cream (if wanted) and sprinkle some of the remaining cilantro leaves and finely chopped white onion.
Serve with refried beans.