I’m very, very excited for these chipotle & pomegranate braised chicken tacos that we’re talking about today! They’re simple, healthy, and something that works so incredibly well for weeknight leftovers. Let’s do it.
I love making recipes that YOU want to see, and after seeing a few messages over on Instagram about easy, *flavorful* chicken dishes…I knew it was time. I hope these warming chipotle & pomegranate braised chicken tacos become your new go-to chicken dinner this fall.
One of my favorite canned products has always been chipotle peppers in adobo sauce. The flavor of these is so bold and rich that they add a ton of goodness to any dish. I’ve added them in with the braising liquid for this chicken (which is pomegranate juice, fire-roasted tomatoes, and chicken stock) to add a little chipotle flare.
For these braised chicken tacos, you can use chicken breasts or thighs. Here, I’m using a blend of both. The dark meat adds a little bit more richness to the shredded chicken mixture, which I really like. A few finishing touches are all you need…some queso fresco, a few shaved radishes, and some thinly sliced chili peppers for a bite of heat. Plus, these tacos definitely need a squeeze of lime juice at the end. It brings everything together and gives the tacos a tangy citrus finish.
I hope you love them as much as I do! I’ve been making a full batch of these at the beginning of a busy week and heating them up for leftovers all week long.Print
Chipotle & Pomegranate Braised Chicken Tacos
easy, warming chipotle & pomegranate braised chicken tacos topped with queso fresco and chili peppers
- olive oil
- kosher salt
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 4 chipotle peppers in adobo sauce, chopped
- 2 tbsp additional adobo sauce
- 1 cup pomegranate juice
- 1 tbsp honey
- 1 (28 oz) can fire-roasted tomatoes
- 2 ½ lbs boneless, skinless chicken (breasts + thighs)
- 2 tbsp lime juice
- 8–12 (6”) corn or flour tortillas
- crumbled queso fresco
- sliced red fresno peppers
- shaved radishes
- cilantro leaves
- lime wedges
- Heat a large, heavy-bottom pot over medium heat. Add enough olive oil to coat the bottom. Season the chicken with a pinch of salt. Once the oil is hot, sear the chicken on both sides until golden brown. Work in batches so you don’t overcrowd the pot; there should be plenty of space around each piece of chicken. Once seared, transfer the chicken to a plate.
- Add the red onions to the pot. Sauté until tender and caramelized, about 15 minutes. Season well with a pinch of salt.
- Stir in the garlic, cumin seeds, and ground coriander. Let cook another minute or so until fragrant. Stir in the chipotles, adobo sauce, pomegranate juice, and honey. Bring to a simmer and cook for 5 minutes until slightly reduced.
- Meanwhile, blend the fire-roasted tomatoes in a blender until smooth. Pour the tomatoes into the pot and stir to combine. Transfer the chicken back to the pot. Bring the mixture to a simmer, cover the pot, and let simmer on low for 18-20 minutes until the chicken is cooked through and fork-tender.
- Transfer the chicken to a plate. Use two forks to shred the chicken. Meanwhile, continue to simmer the sauce over low heat for 15 more minutes. Stir the chicken back into the sauce, as well as the lime juice, and heat through.
- Heat a cast-iron skillet until smoking hot. Char the tortillas in the dry skillet, one by one. Assemble the tacos by mounding some of the chicken mixture into each tortilla. Garnish with the queso fresco, sliced peppers, shaved radishes, cilantro leaves, and a squeeze of lime juice.