Tapalpa Chicken: Smoky & Speedy Southwestern Delight
Tender, savory bites simmer in a smoky tomato broth with a hint of chipotle heat.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Imagine a dish that transports you to the heart of Jalisco, Mexico, with its vibrant flavors and comforting warmth. Tapalpa, a charming mountain town, inspires this quick and easy recipe. It captures the essence of traditional Mexican cuisine, focusing on simple, fresh ingredients and bold spices. This simplified version brings the taste of Tapalpa to your table in a fraction of the time, making it perfect for busy weeknights without sacrificing authentic flavor.
- •Smoky Depth - Chipotle peppers in adobo provide a layered smoky flavor that elevates the entire dish.
- •Effortless Weeknight Meal - Ready in under an hour, this recipe is perfect for satisfying those Mexican food cravings without spending hours in the kitchen.
- •Versatile Protein - The tender protein is equally delicious served with rice, tortillas, or even as a filling for tacos or enchiladas.
- •Aromatic Spice Blend - Oregano, cumin, and smoked paprika create a warm and inviting aroma that fills your kitchen.
- •Adapts to Your Spice Preference - Easily adjust the amount of chipotle peppers to control the level of heat.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1.5 lbs Boneless, skinless chicken thighs (cut into 1-inch pieces)
- 28 oz Diced tomatoes (canned, undrained)
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 2 Chipotle peppers in adobo sauce (minced, plus 1 tbsp adobo sauce)
- 1 cup Chicken broth (low sodium)
- 1 tsp Dried oregano (Mexican oregano preferred)
- 1 tsp Cumin (ground)
- 1/2 tsp Smoked paprika
- 1/2 tsp Salt (or to taste)
Step-by-Step Instructions
- 1
Heat a large skillet or Dutch oven over medium-high heat. A hot pan ensures a good sear, which builds flavor in the dish.
~2 min
- 2
Add the protein to the hot skillet and sear on all sides until lightly browned. Don't overcrowd the pan; work in batches if necessary. Searing creates a rich, caramelized crust that adds depth to the final flavor.
~5 min
- 3
Remove the protein from the skillet and set aside. Leaving the rendered fat in the pan adds flavor to the vegetables.
~1 min
- 4
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir occasionally to prevent burning and ensure even cooking.
~5 min
- 5
Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
~1 min
- 6
Stir in the minced chipotle peppers and adobo sauce, dried oregano, cumin, and smoked paprika. This bloom allows the spices to release their aroma and flavor, intensifying the dish.
~1 min
- 7
Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet. Deglazing the pan adds another layer of flavor to the sauce.
~2 min
- 8
Return the seared protein to the skillet and stir to combine. Ensure the protein is mostly submerged in the sauce for even cooking.
~1 min
- 9
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, or until the protein is tender and cooked through. Simmering allows the flavors to meld and the protein to become incredibly tender.
~20 min
- 10
Season with salt to taste. Start with the recommended amount and adjust as needed based on your preference.
~1 min
- 11
Serve hot with your favorite sides, such as rice, tortillas, beans, or a dollop of sour cream or Mexican crema. Garnish with fresh cilantro or a squeeze of lime for added freshness.
~1 min
How Do I Know It's Ready?
The protein is done when it reaches an internal temperature of 165°F (74°C) and is easily shredded with a fork.
Frequently Asked Questions
Yes, you can! Sear the protein and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Final Thoughts
I hope you enjoy making this Tapalpa Chicken: Smoky & Speedy Southwestern Delight as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!