Orange Chipotle Poached Chicken Breast for Tacos
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 181.6
- Total Fat: 2.0 g
- Cholesterol: 68.4 mg
- Sodium: 218.9 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.2 g
- Protein: 28.4 g
View full nutritional breakdown of Orange Chipotle Poached Chicken Breast for Tacos calories by ingredient
Number of Servings: 6
Ingredients
-
boneless skinless chicken breasts (depending on how many you feed) at least 2 though
6 garlic cloves
6 chipotle peppers
2 cups orange juice
1/4 C Worcestershire sauce
1 TBS Dijon mustard
salt and pepper
canola or olive oil
Directions
fine dice garlic cloves and chipotle peppers
season chicken breasts with salt and pepper
add oil to hot pan, add garlic saute for 1 minute, add peppers and saute to 2 more minutes. add Worcestershire and mustard and stir to combine
add a small amount of OJ to the pan and stir, then add chicken breasts to pan, and fill with orange juice until it comes up to half the height of the chicken breasts
bring to a simmer and put a lid on
simmer for at least 2o Minutes, checking occasionally that it is just simmering and not boiling and that OJ has not evaporated (keep the level more/less constant)
after 20 minutes the breasts should be very tender and shred easily. You can eat them any way you want, but I like to make tacos with them with corn shells, then you add whatever else you like to put in tacos, salsa, guacamole, lettuce, cheese….
I then reduce the sauce until its thick and syrupy and add that to the taco too.
Serving Size: Filling for Six tacos
Number of Servings: 6
Recipe submitted by SparkPeople user JMEEKERWV.
season chicken breasts with salt and pepper
add oil to hot pan, add garlic saute for 1 minute, add peppers and saute to 2 more minutes. add Worcestershire and mustard and stir to combine
add a small amount of OJ to the pan and stir, then add chicken breasts to pan, and fill with orange juice until it comes up to half the height of the chicken breasts
bring to a simmer and put a lid on
simmer for at least 2o Minutes, checking occasionally that it is just simmering and not boiling and that OJ has not evaporated (keep the level more/less constant)
after 20 minutes the breasts should be very tender and shred easily. You can eat them any way you want, but I like to make tacos with them with corn shells, then you add whatever else you like to put in tacos, salsa, guacamole, lettuce, cheese….
I then reduce the sauce until its thick and syrupy and add that to the taco too.
Serving Size: Filling for Six tacos
Number of Servings: 6
Recipe submitted by SparkPeople user JMEEKERWV.