Red Chili Chicken Taco (Durotherm)

4 Servings

55 minutes 20 minutes active

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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.




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


  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    ounces whole dried ancho chilies, stemmed and seeded


Amy B.
June 1, 2022
So delicious
I should have doubled this recipe - the whole family loved this. I don’t have a durotherm so I just used a Dutch oven and did and hour and a half at 300. It was perfect!
Janine W.

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Philip K.

So I'm going to put the sauce from this dish on everything. Also, I love how lightly frying the chillis fills the house with a chocolaty aroma.