Chipotle Peach Chicken Tacos
Prep time: 
Cook time: 
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Serves: 4 - 6
Sweet and spicy! These totally delicious Chipotle Peach Chicken Tacos are cooked with peach preserves and chipotle peppers. Then they are topped with a fresh peach salsa!
  • For the Chicken:
  • 1 pound boneless skinless chicken breast
  • 1 cup peach preserves
  • 2 chipotle peppers in adobo sauce, chopped (be sure to scrape the seeds out to avoid TOO much heat)
  • ½ cup orange juice
  • 1½ tablespoons chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • salt to taste
  • ½ cup chicken broth or water, as needed
  • For the Rice (optional):
  • 1 cup jasmine rice
  • ½ cup chopped cilantro
  • juice of ½ a lime
  • For the Peach Salsa:
  • 1 cup ripe but still slightly firm peaches, coarsely chopped
  • ¼ cup red onion, finely diced
  • 2 tablespoons sweet red bell peppers
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon rice wine vinegar (optional)
  • For the Tacos:
  • 8-10 flour tortillas (taco-size)
  • 1 cup shredded white cheddar
  1. Place the chicken breasts in the bottom of a medium saucepan and cover them plus one inch of water. Bring them to a boil and then reduce the heat to simmer at medium high for about 10 minutes (longer if you have thicker pieces of meat). Tip: I like to salt the water I poach the chicken in to avoid adding extra salt later to the sauce.
  2. Turn off the burner and let the chicken sit in the water for another 5 minutes. Cut to be sure no pink remains in the middle, drain the water, and then shred the chicken with forks. Place it back in the saucepan.
  3. Add the peach preserves, chipotle peppers, orange juice, chili powder, cumin, paprika, and salt (if needed). Stir to coat the chicken. Bring it to a simmer and cook, stirring occasionally, while you prepare the rice and salsa. Add the broth or water as needed.
  4. Cook the rice according to package instructions. Stir the cilantro and lime juice into the cooked rice
  5. To make the salsa toss together the peaches, onion, red bell peppers, jalapeno, and rice wine vinegar
  6. To serve the tacos add some rice to each tortilla, Top with the chicken, the salsa, and a little shredded cheese. I like to add more chopped cilantro.
Recipe by Sugar Dish Me at