Chipotle Chicken Tacos

   Talk about comfort food.  This smokey, spicy shredded chicken is great over rice and beans or stuffed inside a tortilla.  It does have quite a few ingredients and takes a while to make but it is so worth it.  Luckily, I do have a short recipe for the same dish which I will share tomorrow.  If you have a lazy Sunday, though, please try the full recipe!  It is great left over (better, even) and will keep for several days.  Use leftovers in quesadillas or in tortilla soup.

Chipotle Chicken Tacos
2 split chicken breasts with rib meat (excess skin/fat trimmed)
1 medium onion, sliced
1 medium bell pepper, sliced (I like green for this, but use whatever you like)
1 Tbsp chili powder
2 tsp minced garlic
1 tsp cumin
1 tsp oregano
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp smoked paprika
1/4 tsp cayenne pepper 
2 bay leaves
2 chipotles in adobo, minced
3 C water
oil
salt

In a large pot (5-6 qt. that has a lid) heat about 1 tsp oil over medium heat.  Saute onion and bell pepper until tender, about 10 minutes.  Add a little salt.  Add water, garlic, spices, bay leaves, and chipotles.  Place chicken in pot bone side down.  Bring to boil, reduce heat slightly to medium-high.  Cook uncovered for 10 minutes.  Turn chicken meat side down.  Cover and reduce heat to medium-low.  Cook for 15-20 minutes.  Remove chicken and turn off heat.  Wait for chicken to cool.  Remove the rest of the skin.  Take chicken off of bone and shred.  Return chicken to pot.  Near serving time, turn heat to medium-high.  Reduce liquid by about one half.  Adjust salt to taste.  (If it seems to be getting dry at any point in the process, add 1/4 C more water.)
Serve with your favorite taco toppings and taco holder!

(Sorry for the really terrible quality picture.)