Adobo, the smoky, slightly sweet sauce chipotles are canned in, adds oomph to a finishing drizzle of sour cream in this chicken taco recipe.

Colleen Weeden
Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary test

30 mins
2 1/2 cups lentil mixture


Ingredient Checklist


Instructions Checklist
  • For pickled onions: In a small bowl stir together onion, 2 Tbsp. lime juice, and 1/2 tsp. kosher salt. Let stand 15 minutes.

  • Meanwhile, season chicken with 1/2 tsp. salt, the chili powder, and cumin. In a 10-inch skillet heat 1 Tbsp. vegetable oil over medium-high. Add chicken to skillet; cook 12 minutes or until done (165°F), turning occasionally. Remove and slice chicken. Add broth to skillet, stirring to scrape up browned bits. Stir in lentils, chipotle, and 1 Tbsp. adobo sauce. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 5 minutes or until thickened. Fold in chicken; heat through.

  • In a small bowl stir together sour cream, remaining 1 Tbsp. lime juice, and remaining 1/2 Tbsp. adobo sauce. Warm the tortillas and top with chicken mixture, pickled onions, and parsley. Drizzle with sour cream mixture. Serves 4.


For 2 cups cooked lentils: In a saucepan combine 2 cups water, 2/3 cup dried brown lentils, and ¼ tsp. salt. Bring to boiling. Reduce heat; simmer, covered, 20 to 25 minutes. Or use one 9-oz. pkg. steamed lentils, such as Melissa's brand.

Nutrition Facts

325 calories; fat 9g; cholesterol 48mg; saturated fat 2g; carbohydrates 40g; mono fat 2g; poly fat 3g; insoluble fiber 9g; sugars 4g; protein 23g; vitamin a 688.2IU; vitamin c 11.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 6.2mg; vitamin b6 0.7mg; folate 135.1mcg; vitamin b12 0.1mcg; sodium 463mg; potassium 611mg; calcium 86mg; iron 3.7mg.