Chicken de Mayo

2 May


F7C37AD5-7AD9-43CC-83C4-77C81324DF8AHoly mother of eff. These are a revelation. Who would think butter, cilantro, chipotle and orange juice would be dynamite?

America’s Test Kitchen
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 (we also tried with chicken thighs)
1 tsp. yellow mustard
salt & pepper
12 (6-inch) flour 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.

One Response to “Chicken de Mayo”


  1. Cinco De Mayo « Saucy Cherie -

    […] We love stuffed roasted poblanos, and we’ve added a strong list of tacos to our arsenal: bright orange and cilantro chicken, sweet potato, lime and and chipotle chicken, and shrimp and […]

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