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Spicy Hatch Chili Chicken Tacos

Juicy chicken thighs simmered in a rich Hatch chili sauce, served on warm corn tortillas with crisp lettuce and cotija cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 1.5 lbs chicken thighs boneless, skinless
  • 1 cup Hatch chilis roasted and chopped (canned or fresh)
  • 2 tbsp adobo sauce from canned chipotles
  • 0.5 cup chicken broth
  • 4 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
Assembly
  • 12 corn tortillas warmed
  • 2 cups iceberg lettuce shredded
  • 2 Roma tomatoes diced
  • 0.5 cup Cotija cheese crumbled
  • 0.25 cup cilantro chopped

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Two Forks (for shredding)
  • Tongs

Method
 

  1. Season chicken thighs with salt, pepper, cumin, and smoked paprika.
  2. Heat oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until browned. Remove and set aside.
  3. In the same pan, sauté garlic, then add Hatch chilis, adobo sauce, and chicken broth. Scrape up browned bits.
  4. Return chicken to pan, reduce heat to low, cover, and simmer for 15-20 minutes until tender.
  5. Remove chicken and shred. Simmer the sauce uncovered for 3 minutes to thicken/glaze.
  6. Toss shredded chicken back into the thickened sauce to coat well.
  7. Warm corn tortillas in a separate skillet with a little oil until pliable.
  8. Assemble tacos with chicken, lettuce, tomatoes, cheese, and cilantro.

Notes

Serve with lime wedges for an extra pop of acidity.