Chipotle Chicken Tacos

Alright, I’m starting to write this one up before I’m even done cooking it, because I know it’s going to be a keeper. I can smell it. I saw this recipe for the shredded chicken over on The Thin Kitchen yesterday, and here I am making it today! Can you tell I’m excited?

I looooove the chipotle flavor, but I’ve actually never cooked with them until now! Crazy, right? I had no idea what to expect when I opened the can, but when I did, my nose was in heaven. And when it’s sautéing with all that garlic? Yummm.

If you’re a newbie like me, and have no idea what to expect when buying the peppers, this is what it looks like!



Chipotle Chicken Tacos

Makes 4 tacos

3 chipotle peppers in adobo sauce
4 cloves garlic
1 tablespoon olive oil
1/2 cup fresh cilantro, chopped
1 cup orange juice
2 cups chicken broth
1 pound boneless, skinless chicken breast (I found this was about the size of one large chicken breast)
2 teaspoons yellow mustard

Other taco ingredients


  1. Mince the garlic and peppers, and sauté in a large pot in 1 tablespoon oil. Careful not to let it burn- it’s a pretty thick and sticky mixture.
  2. Add cilantro, orange juice, and broth to the pot, and bring to a boil.
  3. Add chicken. Cover and reduce to a simmer. Cook for 15-20 minutes, or until inside of the chicken is white. I like to cut up my chicken into a couple pieces to help it along.
  4. Remove chicken, and let it cool on a cutting board. Use forks to shred it. Alternatively, I’ve seen people use their kitchenmaid to shred chicken, but I don’t remember if I’ve tried that or not.
  5. Use a whisk to stir in the mustard to the liquid in the pot, and cook to reduce to a thicker sauce.
    [For an even thicker sauce, mix two tablespoons cornstarch and a bit of water, then pour it into the sauce, and boil until thickened.]
  6. Pour about half of the sauce over the chicken, and save the rest as a hot sauce.
  7. Serve in a tortilla with rice, avocado, fresh squeezed lime, and cilantro.

To double the recipe, just double the chicken, and maybe add some more broth. This recipe makes a lot of extra sauce, so I ended up saving a bottle of it to use as hot sauce, or maybe mix with some shredded chicken in the future. IMG_2091IMG_2088IMG_2095


Baked Chicken Nuggets

I’ve been craving chicken nuggets a lot, lately. Particularly the hormone-injected dinosaur shaped ones. Yum. But before we had the opportunity to run to the store and buy some, I had the idea to make them myself.

Baked Chicken Nuggets

1 chicken breast
1 egg
1/4 cup flour
1/3 cup Italian style bread crumbs

1. Preheat oven to 450
2. Cut the chicken into 1″ chunks, removing all fat
3. Crack an egg into a bowl and whisk it a bit, and put the flour and bread crumbs in separate dishes. (Measurements are flexible, I just shake a little bit in, and add more when I need it.)
4. Coat the chicken, in order, into the flour, egg, then bread crumbs
5. Place onto a sprayed pan, and bake for 10 minutes, until chicken is white in the middle and the coating starts to get a little toasty.

This recipe served the two of us comfortable with a large chicken breast, but could easily be doubled, or tripled… depending how much you like chicken nuggets 😉

Also, I haven’t tried it, but you probably could freeze them and reheat them later! Let me know if you try it.