Spicy Adobo Chicken Tacos

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  907g

• Chili powder

  Spices

  1 tbsp or 8g

• Lemons

  Raw, without peel

  ½ fruit, small or 29g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Onion powder

  Spices

  ½ tsp or 1g

• Chipotle Peppers in Adobo Sauce

  La Costena

  200g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Coriander seed

  Spices

  1 tsp or 2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 ½ tsp or 9g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

Directions

1. To a bowl, add the chicken and all the spices and coconut milk. Make sure you check how many pounds of chicken you're using and marinate accordingly. This recipe is for 2 pounds, so if you're using 4 pounds, double the spices. Cover and leave in the refrigerator for 4 hours to overnight. (overnight is worth it!)
2. Heat up a seasoned skillet or grill. Add the oil and chicken to the pan. Pour 1/4 cup water over the chicken. Cook the chicken for 6-7 minutes on each side. Leave the pan on the stove and remove the chicken. Add 1/4 cup water to the pan and chop the chicken up into cubes or strips. Add the chopped-up chicken back to the pan and cook for 4-5 minutes.
3. Alternatively, bake or airfry chicken at 380 F for 10 minutes on each side or until internal temperate reaches 165F. Let cool and chop up.
4. 2lbs of Chicken makes enough chicken for about 12 tacos! I heat up the tacos shells on direct flame or in the oven. Then fill with chicken, some grilled veggies and your favorite taco sauce.

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