When I got this months issue of Cook’s Country, I immediately saw this recipe and had to make it. I love the articles about the recipes the most, because the person creating the recipe tries so many different variations to come up with the perfect recipe.
I actually downsized the recipe to make just one, because based on the ingredients, I thought my family would hate it when they saw what was going into it!
But, after I started cooking it, and my kids started wandering into the kitchen asking for a taste AND loving it, I knew next time I would make the whole recipe!
Here’s what you will need:
1 1/2 pounds of boneless, skinless chicken breasts
4 garlic cloves, minced
3 TB. unsalted butter (you could lessen that if you want!)
1 TB. worcestershire sauce
2 tsp. minced canned chipotle chiles in adobo sauce
1/2 cup orange juice
3/4 cup fresh cilantro (I didn’t have that so I left it out)
1 tsp. yellow mustard
12 flour tortillas
The recipe in the magazine calls for poaching the chicken. I just sauteed it in a skillet and then shredded the chicken.
Once the chicken is done, take out of the skillet and set aside for later.
Using the same skillet, melt the butter and add the garlic and chipotle and cook for about 30 seconds.
Stir in the orange juice, worcestershire sauce and 1/2 cup of the cilantro. Add the mustard. Add back the chicken and simmer, until heated through.
Serve with tomatoes, lettuce, and avacado.
It was the best chicken taco I have ever made! It sure beats the dry packet seasoning I usually make it with!
This is what the picture looked like in the magazine. Don’t be scared by the unusual combination of ingredients, it was fantastic!