Easy Chicken Tacos

Brian saw this recipe on Cooks Country and wanted me to give it a try.  It looks incredibly easy, and much yummier than traditional chicken tacos from a package, so here goes...

WHY THIS RECIPE WORKS:

We like the convenience of boneless, skinless chicken breasts in our Easy Chicken Tacos, but they were so lean that an unsuitable cooking method guarantees they’ll wind up dry and rubbery. Poaching proved the best method, producing meat that was tender and moist. Chipotle chiles gave our poaching liquid a smoky, full-bodied flavor, and orange juice, instead of chicken broth, offered a touch of sweetness that tempered its vivid acidity.

For more robust flavor from our chicken, we called on Worcestershire sauce and mustard, two (surprising) Latin American staples. Worcestershire mimicked the complex flavor of dark meat, and mustard added sharpness that balanced the sweet orange juice and smoky chipotle.

Serves 6

To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes. Top the tacos with shredded lettuce, grated cheese, diced avocado, tomato, and sour cream.

INGREDIENTS

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

INSTRUCTIONS

• 1. POACH CHICKEN Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
• 2. SHRED AND SAUCE Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.
  
  
  
  I am planning to try it with Creamy Avocado Yogurt dip:
  
  

  1/2 cup plain fat-free Greek yogurt
  2 ripe avocados, peeled and seeded
  1 clove garlic, minced
  3 tablespoons chopped fresh cilantro
  1 tablespoon finely chopped seeded jalapeño pepper
  2 tablespoons fresh lime juice
  1/4 teaspoon ground cumin
  Salt and ground black pepper, to taste
  Pita chips, tortilla chips, cut up veggies-for serving

  directions:

  1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

  2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.
  
  
  The VERDICT:
  
  These were delicious!  Not as easy as Brian said they'd be, but absolutely delicious.  Jack gobbled his taco up right away, which is a huge endorsement, since he is a pokey eater.  ONly with things he actually LOVES will he eat quickly.  The avocado dip was yummy, too, but a little too spicy for Jack and Ben (Ben tried it but whined and called it spicy).  Brian and I loved it though.