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Milk Street Recipe
Red Chili Chicken Taco (Durotherm)
Boneless, skinless chicken thighs become especially tender when simmered in this red chili adobo sauce. After a brief time on the stovetop, the Durotherm's insulated base allows the chicken to finish cooking off heat. For a make-ahead option, the chicken stays hot in its sauce for up to two hours. We liked this served as tacos with corn tortillas, cilantro, scallions and lime wedges.
4
Servings
Tip
Don't let the chicken and chili sauce boil while cooking on the stovetop. This will lead to scorching and tough meat.
55 minutes
20 minutes active
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
2
ounces whole dried ancho chilies, stemmed and seeded
Directions
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