Adobo Chicken Tacos

March 23rd 2014


Adobo Chicken Tacos


Marinade:
6 chicken thighs
1 TBSP Adobo and Chipotle
1 TSP cocoa powder
1 TSP smoked paprika
1 TSP Cowboy blend and coffee rub
1 TSP chili powder
1 TBSP worseteshire sauce
1 squeezed lime
*Marinade overnight or for at least 2 hours.


Sauce to add to slow cooker:
2 cups chicken stock
1 cup sweet baby rays bbq sauce
the rest of the can of chipotles in adobo
1 small can of tomato paste (6oz)
1/2 link of pork chorizo (about 6 oz)
1 handful of cilantro
1 medium onion, diced into 4 large pieces
salt and pepper


Crock Pot:
1. Add all above ingredients to crock pot. Cook on high for 5 hours.
2. Take chicken out of crock pot with a fork and shred the chicken. Transfer shredded chicken to a sauté pan.
3. Ladle 1-2 ladles of liquid from the slow cooker to the chicken and keep warm.
4. Serve in hard or soft shell tacos. Top with cheese, sour cream, salsa, and lettuce.


I served this with Zatarins Mexican rice and beans on the side. I also enjoyed a Pinot Gris with this dish.