Spicy Chicken Tacos with Corn, Feta, and Avocado

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 red onion, thinly sliced
• 1 jalapeño, stemmed, seeded, and roughly chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 chipotles in adobo, plus 1 tablespoon of sauce
• 1 cup chicken stock or low-sodium broth
• 2 ears of corn, kernels sliced off
• 1/2 cup crumbled feta, preferably Bulgarian
• 2 tablespoons fresh juice from 2 limes
• 8 corn tortillas, warmed
• 1/2 cup picked cilantro leaves
• 2 ripe avocados, pitted and sliced
• Lime wedges and thinly sliced scallions, for serving

Directions

1. Sprinkle the chicken with salt and pepper. Warm the oil in a Dutch oven or 12-inch skillet over medium-high heat until it just begins to smoke. Add the chicken and sear it until both sides are browned, about 6 minutes total, then move it to a plate.
2. Using the same pot, lower the heat to medium and add the onion and jalapeño. Cook, stirring often, until they soften, about 2 minutes. Add the cumin and oregano and stir until the spices smell toasty, about 30 seconds. Stir in the chipotles with their sauce and cook for 1 minute.
3. Pour in the broth, then tuck the chicken back into the pot. Adjust the heat so the liquid stays at a gentle simmer, and cook until the chicken is cooked through, about 5 minutes. Taste and season with salt and pepper. Lift the chicken out with a slotted spoon and set it on a clean plate, then let the liquid in the pot reduce a bit.
4. While the sauce reduces, pull the chicken apart with 2 forks. Add the shredded chicken and any juices from the plate back to the pot, and cook until everything is heated through, about 3 minutes.
5. In a small bowl, toss the corn with the feta, 1 tablespoon of lime juice, and pepper.
6. Stir the remaining 1 tablespoon lime juice into the chicken, then divide it among the tortillas. Serve with the corn salsa, cilantro, avocado, lime wedges, and scallions.