I got a new cookbook for Christmas and I LOVE it! I've only tried 2 things so far (and I forgot to take a picture of the first!) and both have been delicious. I was drawn to this one because of the word "easy". Haha. The cookbook is The Best of America's Test Kitchen 2011 (we love America's Test Kitchen - same people that do Cook's Country and Cook's Illustrated), and although everything I've ever tried from them turns out perfect, they're not always the simplest recipes. But...this one was very easy! And extremely tasty. We love Mexican food around here and this was a fun new way to enjoy it. It was a little spicy, but not overpowering and it had lots of yummy flavor.
3 T. unsalted butter
4 garlic cloves, minced
2 tsp. minced canned chipotle chile in adobo sauce
3/4 c. chopped fresh cilantro
1/2 c. orange juice
1 T. Worcestershire sauce
1 1/2 lbs. boneless, skinless chicken breasts
1 tsp. yellow mustard
salt & pepper
12 (6-inch) flour (or corn) tortillas, warmed
shredded lettuce, grated cheese, diced avocado,
diced tomato & sour cream (for toppings)
Melt the butter in a 12-inch skillet over medium-high heat. Add the garlic and chipotles and cook until fragrant, about 30 seconds. Stir in 1/2 cup of the cilantro, the orange juice, and Worcestershire and bring to a boil. Add the chicken and simmer, covered, over medium-low heat until the chicken is cooked through, about 10-15 minutes (depending on thickness it might be more), flipping the chicken halfway through. Transfer to a plate and tent with foil.
Increase the heat to medium-high and cook until the liquid is reduced to 1/4 cup, about 5 minutes. Off the heat, whisk in the mustard. Shred the chicken into bite-size pieces and return to the skillet. Add the remaining cilantro and toss until well combined. Season with salt and pepper. Serve with the tortillas and top with desired toppings.
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