Easy Chicken Tacos

By Ira

This is a very creative way to make chicken tacos by Cook’s Country. They poach the chicken in orange juice, garlic, Worcestershire sauce, and cilantro, then mustard. The result is a very moist chicken bursting with flavor. This is the best chicken taco you’ll have.

Serves 6

Cook’s Country recommends that you warm the flour tortillas by wrapping them in foil and heating them in a 350-degree oven for 15 minutes. I used a different method that takes minutes and still keeps the tacos soft. You line them up on a tray, sprinkle them with water with your fingers, then put them under the broiler for a few minutes. Keep an eye on them so they don’t burn.

Serve the tacos with shredded lettuce, grated cheese, diced avocado, tomato, and sour cream. You can prepare all these ingredients while the chicken is poaching.

  • 3  tablespoons unsalted butter
  • 4  garlic cloves, minced
  • 2 teaspoons minced chipotle chiles in adobo sauce or 1/4 teaspoon Chipotle Chile Pepper
  • 1/2 cup orange juice
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup chopped fresh cilantro leaves, separated (1/2 cup first, followed by 1/4 cup)
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1 teaspoon yellow mustard
  • Salt and pepper
  • 12 (6-inch) flour tortillas

You first need to start by poaching the chicken.

In a large skillet over medium-high heat, add the butter, then the garlic and chipotle and cook while stirring until fragrant, about 30 seconds.

Add orange juice, Worcestershire, and 1⁄2 cup cilantro and bring to boil.

Add chicken, reduce heat to medium-low and let it simmer, covered, over medium-low heat, 10 to 15 minutes, flipping chicken halfway through cooking (the meat needs to registers 160 degrees; I didn’t check the temperature as you can tell when the meat is cooked).

Transfer to a plate and cover with foil.

While the meat is cooking, you can prepare all the ingredients mentioned above to go with the tacos.

Now you need to prepare the sauce.

Increase the heat to medium-high and cook until liquid is reduced to 1⁄4 cup, about 5 minutes.

Take it off the heat and whisk in mustard.

Using 2 forks, shred the chicken into bite-sized pieces and return to the pan.

Add remaining cilantro and and stir to combine. Season with salt and pepper (remember we haven’t added any salt so far so now is the time).

Serve on warm tacos (see above on how to warm them), and top up with the toppings mentioned above.



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