Poaching the chicken breasts in a mixture augmented with minced chipotle chilies canned in adobo sauce adds flavor and aroma.
Chicken can make a delicious taco filling, but keep in mind that boneless, skinless chicken breasts can lack flavor bling. Poach the chicken breasts in a mixture augmented with minced chipotle chilies canned in adobo sauce; it adds flavor and aroma. The chicken comes out tender and delicious.
Small cans of chipotle chilies packed in adobo sauce are available in most supermarkets in the Latin American specialty sections. Most recipes call for one or two of the chilies, generally designating that the chilies remain coated with the adobo sauce. After using one or two chilies, I freeze the remaining contents of the can, both chilies and sauce, in a labeled zipper-style bag. When I need a chipotle or two, I cut off a block from the frozen jumble and nothing goes to waste.
Cook’s notes: To warm tortillas, stack on microwave-safe plate. Cover with damp, clean dish towel. Microwave 60 to 90 seconds. Use potholders when removing from oven and open towel so that steam is directed away from you.1. Melt butter in a deep 12-inch skillet over medium-high heat. Add garlic and chipotle; cook about 30 seconds. Stir in 1/2 cup cilantro, orange juice, sugar if using, and Worcestershire. Bring to a simmer. Nestle chicken into sauce. Cover and reduce heat to medium-low.
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