HAMPTON ROADS, Va. - Chef Jacqui Renager shares her delicious Honey Chipotle Chicken Tacos recipe and shows us how to make them.
1 ½ pounds boneless, skinless chicken thighs
1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
6 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus additional as needed
½ teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 lime, juiced
Warmed tortillas, for serving
Pickled onion, for serving
Sliced or cubed avocado for serving
Queso Fresco for serving
For the Pickled Onions:
To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1 1/2 cups cider vinegar to a boil. Add 4 tablespoons of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They’re ready to use right away or can be stored in the refrigerator for up to 2 weeks.
Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes. Release pressure manually.
Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. Add the chicken back into the pot. Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions, queso fresco and avocado.
Go to cookingwithjacqui.com for more!