We love tacos. Here is an easy and flavorful method to make chicken for tacos, adapted from a Martha Stewart recipe.
1.5 pounds of boneless, skinless chicken thighs
3 garlic cloves, peeled and finely diced
6 ounces of salsa
4 ounces water
1 Tbs. chili powder
1 to 2 Tbs. sauce from a can of chipotle in adobo sauce
Combine all the ingredients in an oven-safe pan large enough to allow the chicken pieces to lay flat. I like to use a stoneware baker. Cover the pan with plastic wrap and place it into the refrigerator to marinate for 6 to 8 hours.
When you are ready to bake the chicken, preheat the oven to 425 degrees. Remove the plastic wrap. Bake 20 minutes or until the chicken has reached an internal temperature of 165 degrees.
You're going to shred the chicken right in the pan in which it was baked. The chicken will shred easily; but nonetheless, work carefully around the hot pan! Use two forks to shred all the chicken. Now you have shredded taco filling with a delicious sauce.
Serve the shredded chicken with crispy taco shells and all the toppings you love: lime juice, shredded cheese, salsa, avocado, sour cream . . . the works!