Adobo Chicken Tacos

Taco with all  the fixings

Cinco de Mayo came a little early for Luke and I this year. Up until recently (currently, the NY forecast is rain rain rain), spring had been treating us very well. For two weekends in a row we enjoyed clear skies and 70 degrees weather -ahhhmazing! When the weather is nice, I drink margaritas (and Luke by default). Always on the rocks, with salt. And nothing goes better with margs than tacos. So last Saturday night for dinner, we made these simple and delicious chicken tacos. The chiles in adobo are critical – their amazing smoky, spicy flavor makes the meal. It took a little bit of searching the supermarket aisles to find them, but besides that it was smooth sailing! Enjoy these tacos for Cinco de Mayo and all summer long.


  • 4 bone-in chicken thighs
  • 3 scallions, left whole
  • 1 thyme branch
  • 5 black peppercorns
  • 3 allspice berry
  • 2 cloves
  • salt
  • 3 TBS olive oil
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 tsp cumin
  • 2-4 chipotle chiles in adobo, chopped
  • 3 TBS adobo sauce, from the can
  • 1/2 cup broth (use broth from simmered chicken)
  • corn tortillas

Onion, thinly sliced radishes, avocado, queso fresco or feta cheese, cilantro – all excellent garnishing options!


  1. Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, thyme, peppercorns, allspice, cloves, and 1/2 tsp salt. Simmer for 30 minutes, then remove chicken and let cool. Shred chicken with your fingers or with a fork, discarding the skin and bones. Strain broth and reserve.
  2. Put olive oil in a skillet over medium heat. Add the diced onion, season with salt, and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat in sauce. Add chicken broth and simmer for 2-3 minutes, until the sauce has thickened a bit.
  3. Heat the tortillas however you like, we find that cooking them in a dry skillet, about 1 minute on each side, works well.
  4. Build your tacos while the chicken is still warm! Garnish however you like. This time, we chose avocado (nicely balances the spice), feta, cilantro, radishes, and a spritz of lime.

Details: Makes 4 servings, about 2 tacos per person.

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