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Spicy Chicken Tacos with Pineapple Corn Salsa

Prep Time30 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 15 minutes
Servings: 8 -10

Ingredients

  • 2 1/2 lb boneless and skinless chicken thighs
  • 1/2 tsp fresh ground black pepper
  • 1 tsp kosher salt
  • 1 tbsp plain flour
  • 2 tbsp canola oil
  • 2 tsp fresh thyme removed from stalks
  • 3 cloves garlic smashed and peeled
  • 2 carrots peeled and cut into approx. 3" pieces
  • 1 tsp ground pimento
  • 1/4 tsp ground cloves
  • 2 cups unsalted chicken stock
  • 1 scotch bonnet pepper deseeded and sliced thin
  • Water as needed
  • 1 cup pineapple 1/4" chunks
  • 2 cups corn kernels
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1/2 tsp sea salt
  • 2 tbsp scallion sliced thin
  • 8 8 " flour tortillas

Equipment & Utensils

  • Large skillet
  • Large sauté pan with cover
  • Medium mixing bowl
  • Aluminium foil

Instructions

  • Season chicken by adding black pepper, kosher salt and plain flour.
  • Toss until chicken is coated.
  • Heat canola oil in skillet.
  • Add thyme and garlic and sauté until flavors release.
  • Carefully place each piece of chicken in hot oil and allow to brown, then turn and brown other side.
  • Once both sides of chicken thighs are browned remove and place in sauté pan.
  • Place carrots into sauté pan evenly spaced around chicken pieces
  • Add pimento and cloves and then gently add chicken stock.
  • Heat sauté pan on medium heat, until chicken stock begins to bubble, then carefully mix ingredients in sauté pan.
  • Sprinkle slices of scotch bonnet pepper and mix to incorporate.
  • Lower heat to simmer and allow chicken to stew.
  • Check on progress every 15 minutes to make sure stock does not dry out.
  • If stock begins to dry out, add 1/4 cup of water as needed.
  • While chicken continues to cook place pineapple and corn in a bowl and set aside.
  • Whisk vinegar, honey and sea salt together, then pour over pineapple and corn.
  • Combine ingredients then add scallion and set aside.
  • Check on chicken, by now chicken should be cooked. Taste a small amount to make sure you have the right balance of flavors for your taste, and add a small amount of what is lacking until you arrive at the required balance of flavors.
  • Continue to cook chicken, making sure the sauce does not dry out, until you are able to easily pierce and twist each chicken pieces into a shredded consistency.
  • Once chicken thighs are completely shredded, remove chicken from heat.
  • Wrap tortillas in aluminum foil and place in preheated oven at 350 for 10-15 minutes.
  • Remove tortillas from oven and load with pulled chicken and top with corn pineapple salsa and serve immediately.

Notes

If you have the time, you can roast or boil your corn on the cob and the cut off the kernels. I boiled the corn in hot water for 3-5 minutes and then cut the kernels away from the cob.