Serves: 4 – 6
Prep time: 20 minutes
Cook time: 1 hour
These chicken tacos are a great idea for a family meal or informal dinner. The diners can make their own tacos. India Tree Chiles de Arbol and minced, canned chipotle, add heat and distinctive flavor to the salsa. The fixings can be prepared ahead of time.
Ingredients
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6 large chicken thighs with skin and bones (about 2 1/4 lbs)
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2 tablespoons olive oil
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ground India Tree Brazilian Sea Salt
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ground India Tree Tellicherry Black Peppercorns
- 2 teaspoons India Tree Thyme
Chile de Arbol Salsa:
- 2 tablespoons olive oil
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1/3 cup roasted unsalted peanuts
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2 whole India Tree de Arbol Chiles stemmed
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1 teaspoon India Tree Thyme
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3 garlic cloves chopped
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9 India Tree Tellicherry Black Peppercorns
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6 India Tree Allspice berries
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1 small white onion chopped
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1 teaspoon minced canned chipotle chile (in adobo sauce)
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2 teaspoons apple cider vinegar
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warm 6-inch corn tortillas
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finely shredded green cabbage
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thinly sliced radishes
Equipment
- Baking sheet lined with parchment or foil
- Heavy skillet
- Blender
Instructions
- Preheat the oven to 450 F. Place the chicken skin side up on a parchment-lined baking sheet and drizzle with the oil. Sprinkle on both sides with the salt, pepper, and thyme and roast until browned and chicken is cooked through about 35-45 minutes. Let cool for 10 minutes and shred chicken, discarding bones.
- Meanwhile, make the salsa. Heat the oil in a large heavy skillet over medium heat. Add the peanuts, chiles, thyme, garlic, peppercorns, allspice, onion, and chipotle chile, and cook until the onion has softened about 5 minutes. Transfer to a blender. Add the vinegar, 2/3 cup water, and salt to taste. Puree until smooth, about 2 minutes. Let cool.
- To serve, let diners stuff the tortillas with chicken, cabbage, and radishes and drizzle them with the salsa.
