Honey Chipotle Chicken Tacos Food

PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• 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 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
• Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. 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 and avocado.

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
• Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

HONEY-CHIPOTLE CHICKEN

Steps:

• Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
• Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
• Cook in the slow cooker on Low for 5 hours.
• Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
• Continue to cook on Low until cooked through, about 30 minutes more.

CHIPOTLE-BRAISED CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F.
• For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using.
• For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
• Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes.
• While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.)
• For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice.
• Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.

HONEY CHIPOTLE CHICKEN TACOS

Steps:

• Preheat your oven to 450 degrees F, and spray a large baking sheet with a non-stick spray. Set aside.
• In one shallow bowl, sift together the flour, salt, black pepper, and cayenne. In another shallow bowl, add the eggs. In a third shallow bowl, add the panko bread crumbs.
• Taking each chicken strip, dredge in the flour and then shake to get rid of any excess. Place in the egg and douse to coat. Let any excess drip off. Then transfer the chicken strips to the bread crumbs, evenly coat and press down so that it adheres.
• Place the chicken strips on the prepared baking sheet, and drizzle the melted butter on top. Bake at 450 degrees F for 10 minutes on each side or until the chicken has cooked through and is crispy. Remove from oven.
• While the chicken is baking, prepare your sauce. In a large, heavy-bottomed saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring to a boil, whisking throughout. In a small bowl, whisk together the corn starch and water until the corn starch has dissolved. Add it to the saucepan, continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce the heat to low.
• Submerge each chicken strip in the sauce, and place on a plate to the side.
• heat tortillas and assemble tacos. top with cabbage and lime, drizzle with ranch.