Chipotle Chicken… how I love you so.

So I really wish I could take credit for this chicken recipe because it is absolutely AMAZING.  I could eat it every day.  Alas, it is the ingenious creation of someone else, but I am happy I get to share it with you!  So about a year and a half ago my husband and I ate at my wonderful sister-in-law’s house.  She made us these incredible tacos that I haven’t been ale to forget about.  We have tried a few times to recreate them, guessing what to put in and have never come close to doing them justice.

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So I finally asked my sister-in-law for her recipe.  She sent me the link to the blog where she found it and we were reunited with these tacos.  They were even better than I remembered (my mouth is watering just thinking about it).  The original recipe comes from Mel’s Kitchen Café if you want to check out her site.  So the only ingredient we remembered she used was the abodo chipotle chilies.  These guys are SPICY.  That is why the recipe doesn’t call for very much and there are lots of other ingredients to dilute the flavor.  Don’t worry, the overall affect isn’t spicy at all, and I’m a spice wimp so I would know, it just gives the chicken really great flavor.

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I think the orange juice is the main reason why the spice is dulled.  The sweet juices counter the heat in the chilies, leaving nothing but greatness in its wake.  It has been a while since we have had a recipe where oranges were well represented so it makes me happy to bring them back today.

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Once your chicken is done cooking, transfer it to a plate and tent it with tinfoil while you finish the sauce.  When it comes time to shred your chicken, you may use whatever method you prefer.  I always find it easiest to take two forks and pull the chicken into smaller pieces.  Next you will transfer the chicken back into the pan and toss the meat with the sauce and remaining cilantro.  We love cilantro here.  It is so beautiful, smells good and serves as a lovely garnish for so many meals.

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We ate this with the Corn Peach Salad, on the side and as a topping.  It serves as a fabulous addition to this meal.  If you don’t have the time or inclination then the tacos will still be amazing on their own.

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Chipotle Chicken (serves 6)

1 T olive oil

4 garlic cloves, minced

1-2 t canned chipotle chilies in adobo sauce, minced

½ C orange juice

1 T worcestershire sauce

¾ C chopped fresh cilantro

4 chicken breasts or thighs

1 t yellow or dijon mustard

Salt and pepper

  1. Heat olive oil, garlic and chipotle in a pan for about 30 seconds.  Stir in the orange juice, Worcestershire sauce and ½ C chopped cilantro; bring mixture to a boil.  Add chicken to the pan and simmer on medium-low heat, covered, for 12 minutes. Flip chicken to the other side halfway through.  When the chicken is done cooking, transfer to a plate and tent with foil.
  2. Increase heat to medium high and cook the mixture in the skillet until the liquid reduces to roughly ¼ C (approximately 5 minutes).  Take off heat and mix in mustard.  Using two forks, shred the chicken into small pieces and return to the skillet.  Add the remaining cilantro to the skillet and toss until well mixed.  Season with salt and pepper.

Chipotle Chicken Tacos

Corn tortillas

Chipotle chicken

Lettuce

Tomatoes

Avocado

Corn peach salad (optional)

  1. Wrap tortillas in tinfoil and place them in the oven at 350 F; leave them in while preparing the toppings.
  2. Dice tomatoes and avocado; chop or tear lettuce into small pieces.
  3. Prepare corn peach salad, if you want it as a topping or side dish.
  4. Layer chicken and desired toppings on your tortillas.  If using corn tortillas: they will fall apart, it will be messy, bring a fork.

I think we need to have a taco night again… and soon!  DSC_0689

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