Taco Triumph

July 6, 2011

Spontaneity strikes again, this time in the form of some sweet and spicy chicken tacos. Traditional street tacos contain meat and a salsa of some sort, with the option of onions and cilantro. This MHK recipe, which utilizes the wonderful time saving device known as the rotisserie chicken, features a delectable sauce with smoky, spicy chipotles and honey infused with the meat. Remove the seeds from the peppers if you don’t want it to be spicy. Deglazing the pan with the chicken broth blends all the flavors together well; the only thing needed to top these tasty treats is cilantro and sour cream. I usually prefer thigh meat for tacos and burritos, but the breast will work just fine as well. If you have the time, marinating and then grilling fresh chicken would of course be great. But for a quick weeknight dinner, this will do. Enjoy!

The MHK’s Honey-Chipotle Chicken Tacos

(serves 2)

1 rotisserie chicken

1 tbsp. vegetable oil

½ cup onion, diced

2 cloves garlic, minced

2 canned chipotle peppers, minced

¼ cup chicken broth

2 tbsp. honey

1 tsp. oregano

1 tsp. salt

6 corn tortillas, warmed

Fresh cilantro, chopped

Sour cream

Heat chicken in oven according to directions. While chicken cooks, heat oil in a skillet on medium heat. Add onions, garlic, and chipotles. Cook for about 3 minutes, stirring occasionally. Add chicken broth, stirring to scrape up anything stuck to the bottom of the pan. Reduce heat to low, add honey, oregano and salt. Mix well and simmer about 10 minutes, stirring occasionally. When chicken is done, remove thigh and drumstick meat (save the rest of the chicken for another day). Shred the chicken and add to the skillet. Toss to coat. Transfer chicken mixture to a bowl. Serve with the warm tortillas, cilantro and sour cream. Make tacos. Eat!


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