Chipotle Chicken Tacos

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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  4 Garlic(12g)
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  1 1 bay leaf** ($0.10)
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  4 4 peppercorns** ($0.05)
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  1 tsp 1 tsp salt ($0.02)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 oz Chipotle peppers in adobo sauce
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  12 Tortilla, Corn, 6-Inch(312g)
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  2 cup Pineapple
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  0 Yellow Onion(28g)
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  1 JalapeñO Pepper(14g)
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  1 Lime(67g)
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  0.3 cup Cilantro, Fresh
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  1 tsp 1 tsp salt (or to taste) ($0.05)

Instructions

1. 1Add the chicken thighs, minced garlic, diced onion, and salt to a large pot or Dutch oven. Cover with water (about 4 cups). Bring to a boil over medium-high heat, then reduce to medium, cover, and cook for 20–25 minutes until the internal temperature reaches 165°F and the meat shreds easily with a fork. Remove the chicken and set aside to cool slightly, reserving the broth. Shred the chicken with two forks and set aside.
2. 2Heat olive oil in a large saucepan over medium heat. Add the remaining diced onion and cook for 2–3 minutes, stirring occasionally, until softened and translucent. Add the minced remaining garlic and cook for 1–2 minutes until fragrant.
3. 3Chop the chipotle peppers in adobo sauce and add them to the pan, stirring well to coat the onions and garlic. Cook for 1 minute until the sauce is warm and combined.
4. 4Add the shredded chicken and ¼ cup of reserved broth to the pan. Stir thoroughly to combine. Simmer over medium heat for 3–5 minutes, stirring occasionally, until the sauce thickens to a velvety consistency and coats the chicken. Taste and adjust seasoning or heat with additional adobo sauce if desired. Remove from heat.
5. 5While the chicken simmers, prepare the pineapple salsa: finely chop the pineapple, onion, and jalapeño. Combine in a bowl with the chopped cilantro, juice of 1 lime, and salt to taste. Set aside.
6. 6Warm the corn tortillas over medium heat in a dry skillet for 30–45 seconds per side until pliable and lightly charred.
7. 7Divide the chipotle chicken evenly into 6 airtight containers while hot. Divide the pineapple salsa into 6 separate small containers.
8. 8To serve, place ¼ cup chipotle chicken in each warm tortilla and top with pineapple salsa.