Description

This recipe features simple chicken thighs coated in a rich, smoky-sweet ancho-orange glaze. It’s a quick and vibrant meal option, perfect for weeknight dinners with big flavor.

Ingredients

600g (1.3 pounds) boneless, skinless chicken thighs, cut into 1-inch pieces
3 large dried ancho chiles, stems and seeds removed
1 large orange, juice and zest of half
3 cloves garlic, minced
1/4 small yellow onion, roughly chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 tablespoon light brown sugar
1 tablespoon apple cider vinegar
3 tablespoons vegetable oil, divided
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
12 small (6-inch) tortillas
1/2 bunch fresh cilantro, chopped
2 limes, cut into wedges

Cook Mode Prevent your screen from going dark

Instructions

Rehydrate Ancho Chiles: Place cleaned chiles in a bowl. Pour 1 cup of boiling water over them to submerge. Let soak for 20-30 minutes until soft and pliable. Drain, reserving 1/4 cup soaking liquid.
Prepare Glaze Base: In a blender, combine softened ancho chiles, orange juice, orange zest, garlic, onion, cumin, smoked paprika, oregano, brown sugar, apple cider vinegar, 2 tablespoons of vegetable oil, salt, and pepper. Add 2 tablespoons of reserved soaking liquid. Blend until completely smooth, adding more soaking liquid if needed for consistency.
Marinate Chicken: Place chicken pieces in a bowl. Toss with three-quarters of the prepared glaze, ensuring full coating. Marinate for at least 30 minutes, or up to 4 hours. Reserve the remaining glaze for later.
Cook Glazed Chicken: Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add marinated chicken pieces in a single layer (cook in batches if necessary). Sear for 3-4 minutes per side until browned.
Finish and Reduce Glaze: Pour the reserved glaze over the chicken in the pan. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally. The sauce should thicken into a glossy glaze that clings to the chicken.
Warm Tortillas: While chicken finishes, warm tortillas on a dry skillet or over a gas flame. Keep warm in a towel until serving.
Serve and Garnish: Fill warm tortillas with chicken. Garnish with chopped cilantro and serve with fresh lime wedges for squeezing.

Notes

For best results, marinate the chicken for at least 30 minutes, although even 15 minutes will add flavor. To ensure even browning, cook the chicken in batches without overcrowding the skillet. To prevent tortillas from tearing, warm them thoroughly before filling.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 153 kcal
Sugar: 2g
Sodium: 200mg
Fat: 8g
Saturated Fat: 2.5g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 10g
Cholesterol: 30mg