Shredded chicken with a touch of spice goes perfectly on tacos or nachos.
Salt & pepper the chicken breasts and soak with the juice of 1/2 of the lime to tenderize (30 minutes). Then, place chicken in a saucepan with the quartered onion, bay leaf, broth and water. Bring to a boil, reduce heat to medium, and poach for 15 minutes.
Drain and transfer chicken to a bowl. Discard the bay leaf and onion. Shred the chicken with 2 forks.
Add tomato paste and chipotle sauce, the juice from the other 1/2 of the lime, seasonings, and bit of salt. Work the mixture through the chicken evenly. Serve with tortillas and any or all of the following garnishments:
* 1 small red onion, diced
* Guacamole
* Shredded cheese
* Cilantro
* Sour Cream
* Salsa
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
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Main Courses
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dandydishes on 6.25.2010
These look great, will def give them a try!
Twinks on 6.24.2010
These look great!