I hope that your weekend was nice? Coco had her first slumber party ever on Friday and it went really well. As in, they actually slept- so that was good. And then my parents took the kids on Saturday so that Pete and I could work all day Saturday and Sunday (which was not so great)- but at least we had Saturday night to escape on our own and we went and had drinks and small bites at a couple different restaurants and bars. It was fun to hop from place to place since we don’t get out nearly enough.

But no matter what, everything here is a little sad. The whole city, and really the whole state is covered in a thick blanket of smoke from the devastating forest fires in Eastern Washington. My heart goes out to everyone over there, I can only imagine what the people and wildlife are going through. All the way over here in Seattle, we have pink sunrises and pink sunsets and Sunday afternoon before the breeze kicked up the smoke was really so thick that you could’t even see across the city. It’s terrible.

Now we are just praying for the rain to come and clear the air and help the fire fighters, but I am afraid we are a week away until that happens so we just have to sit tight.

Peach Chipotle Chicken TacosGAhhhh…. On a MUCH lighter note, I have tacos to share with you today. I had to do something with our incredible peaches. I had a big bag of Pence Orchard Washington Peaches. They are so sweet and juicy and even though I could never tire of eating them just all on their own, I really wanted to incorporate them into a savory dish, and these tacos were just the way to do it. Peach Chipotle Chicken Tacos

The sweet peaches, the onion, tomato and spicy, smoky chipotle make the best braising sauce for the chicken, and when they are piled on a taco with the crunchy fresh cabbage slaw, a few spicy jalapeno rounds and some fresh sweet peach you get the most delicious combination- each bite is a flavor explosion!

Since it has been such a hot summer, the peach season feels like it is lasting and lasting- so round up some peaches of your own and try these delicious tacos!

Peach Chipotle Chicken Tacos

 

Recipe: Peach Chipotle Chicken Tacos

Ingredients

  • ¼ cup vegetable oil
  • 1 yellow onion, roughly chopped
  • 1 garlic clove, minced
  • ¼ cup chipotle chili in adobo
  • 2 ripe peaches, chopped
  • 1 (15 ounce) can of tomato sauce
  • kosher salt
  • 1 tablespoon vegetable oil
  • 2 large chicken breasts, skin and bones
  • 3 cups red cabbage very thinly shaved
  • ½ cup cilantro, leaves and stems
  • 2 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil
  • kosher salt
  • 18 corn tortillas
  • 1 jalapeno, very thinly sliced (optional)
  • 2 peaches, very thinly sliced
  • 2 green onions, thinly sliced

Instructions

  1. In a large pot over medium heat add the vegetable oil and the onion. Saute for 5 minutes until soft and tender then add the garlic and cook for another 2 minutes.
  2. Add the chipotle chili and sauce and the peaches and stir for a few minutes. Add the tomato sauce and cook on low heat for 20 minutes.
  3. Transfer the sauce to the jar of a blender and puree on high until smooth. Set aside.
  4. In that same pot, add the chicken breasts, skin down and cook over medium-high heat. Sear while the fat on the skin renders, about 5 minutes.
  5. Flip the chicken over and add the sauce back to the pot. Put a lid on the pot and turn to low heat. Cook the chicken and sauce for 20 minutes until the chicken is cooked through or mostly cooked through. Shake each breast free of extra sauce and transfer it to a dish to cool. Keep the sauce on low heat.
  6. When the chicken is cool enough to touch, shred the chicken with forks and discard of the bones and skin. Add the chicken back to the pot with the sauce and cook over medium heat for another 15 minutes while the sauce thickens. Season to taste with kosher salt at the very end.
  7. While the chicken is cooking make the slaw by combining all of the ingredients in a medium sized bowl and sprinkling to taste with kosher salt.
  8. Warm the corn tortillas and add a little of the red cabbage slaw, slices of peaches and a couple of jalapeno slices. Top with the Peach Chipotle Chicken and sprinkle with green onions.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

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Categorized: Dinner, Poultry, Recipe Index, Tacos
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I hope that your weekend was nice? Coco had her first slumber party ever on Friday and it went really well. As in, they actually slept- so that was good. And then my parents took the kids on Saturday so that Pete and I could work all day Saturday and Sunday (which was not so great)- but at least we had Saturday night to escape on our own and we went and had drinks and small bites at a couple different restaurants and bars. It was fun to hop from place to place since we don’t get out nearly enough.

But no matter what, everything here is a little sad. The whole city, and really the whole state is covered in a thick blanket of smoke from the devastating forest fires in Eastern Washington. My heart goes out to everyone over there, I can only imagine what the people and wildlife are going through. All the way over here in Seattle, we have pink sunrises and pink sunsets and Sunday afternoon before the breeze kicked up the smoke was really so thick that you could’t even see across the city. It’s terrible.

Now we are just praying for the rain to come and clear the air and help the fire fighters, but I am afraid we are a week away until that happens so we just have to sit tight.

Peach Chipotle Chicken TacosGAhhhh…. On a MUCH lighter note, I have tacos to share with you today. I had to do something with our incredible peaches. I had a big bag of Pence Orchard Washington Peaches. They are so sweet and juicy and even though I could never tire of eating them just all on their own, I really wanted to incorporate them into a savory dish, and these tacos were just the way to do it. Peach Chipotle Chicken Tacos

The sweet peaches, the onion, tomato and spicy, smoky chipotle make the best braising sauce for the chicken, and when they are piled on a taco with the crunchy fresh cabbage slaw, a few spicy jalapeno rounds and some fresh sweet peach you get the most delicious combination- each bite is a flavor explosion!

Since it has been such a hot summer, the peach season feels like it is lasting and lasting- so round up some peaches of your own and try these delicious tacos!

Peach Chipotle Chicken Tacos

 

Recipe: Peach Chipotle Chicken Tacos

Ingredients

  • ¼ cup vegetable oil
  • 1 yellow onion, roughly chopped
  • 1 garlic clove, minced
  • ¼ cup chipotle chili in adobo
  • 2 ripe peaches, chopped
  • 1 (15 ounce) can of tomato sauce
  • kosher salt
  • 1 tablespoon vegetable oil
  • 2 large chicken breasts, skin and bones
  • 3 cups red cabbage very thinly shaved
  • ½ cup cilantro, leaves and stems
  • 2 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil
  • kosher salt
  • 18 corn tortillas
  • 1 jalapeno, very thinly sliced (optional)
  • 2 peaches, very thinly sliced
  • 2 green onions, thinly sliced

Instructions

  1. In a large pot over medium heat add the vegetable oil and the onion. Saute for 5 minutes until soft and tender then add the garlic and cook for another 2 minutes.
  2. Add the chipotle chili and sauce and the peaches and stir for a few minutes. Add the tomato sauce and cook on low heat for 20 minutes.
  3. Transfer the sauce to the jar of a blender and puree on high until smooth. Set aside.
  4. In that same pot, add the chicken breasts, skin down and cook over medium-high heat. Sear while the fat on the skin renders, about 5 minutes.
  5. Flip the chicken over and add the sauce back to the pot. Put a lid on the pot and turn to low heat. Cook the chicken and sauce for 20 minutes until the chicken is cooked through or mostly cooked through. Shake each breast free of extra sauce and transfer it to a dish to cool. Keep the sauce on low heat.
  6. When the chicken is cool enough to touch, shred the chicken with forks and discard of the bones and skin. Add the chicken back to the pot with the sauce and cook over medium heat for another 15 minutes while the sauce thickens. Season to taste with kosher salt at the very end.
  7. While the chicken is cooking make the slaw by combining all of the ingredients in a medium sized bowl and sprinkling to taste with kosher salt.
  8. Warm the corn tortillas and add a little of the red cabbage slaw, slices of peaches and a couple of jalapeno slices. Top with the Peach Chipotle Chicken and sprinkle with green onions.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)