{"id":217394,"date":"2019-06-04T22:15:47","date_gmt":"2019-06-05T02:15:47","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=217394"},"modified":"2019-06-04T22:15:47","modified_gmt":"2019-06-05T02:15:47","slug":"flavour-packed-chicken-tacos-can-be-made-in-your-dutch-oven","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/06\/04\/flavour-packed-chicken-tacos-can-be-made-in-your-dutch-oven\/","title":{"rendered":"Flavour packed chicken tacos can be made in your Dutch oven"},"content":{"rendered":"
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FILE: Spicy Chicken Tacos (Photo<\/a>: Glen MacLarty\/Flickr<\/a>, CC BY 2.0<\/a>)<\/figcaption><\/figure>\n

Braising in a Dutch oven is often used for long, slow cooking, but it’s also well suited for quick weeknight-friendly dinners like this flavour-packed chicken taco filling.<\/p>\n

We built a savory, well-balanced braising base with smoky chipotle in adobo, aromatic garlic and cilantro, bright and acidic orange juice, and savory Worcestershire sauce.<\/p>\n

Nestling chicken breasts right into the pot imbued both the braising liquid and the chicken with bold flavour; covering the pot during the brief cook time ensured that the chicken cooked evenly.<\/p>\n

Once the chicken was done, we reduced the braising liquid into an easy sauce right in the Dutch oven. A little mustard thickened the sauce and provided a sharp counterpoint to the sweet orange juice.<\/p>\n

Finally, we shredded and sauced the chicken; warm tortillas and a few basic toppings completed our tacos. To warm the tortillas, stack them on a plate, cover with a damp dish towel, and microwave for 60 to 90 seconds. Serve with shredded cheese, shredded lettuce, chopped tomatoes, diced avocado, and sour cream.<\/p>\n

EASY WEEKNIGHT CHICKEN TACOS<\/p>\n

Servings: 4<\/p>\n

Start to finish: 45 minutes<\/p>\n

3 tablespoons unsalted butter<\/p>\n

4 garlic cloves, minced<\/p>\n

2 teaspoons minced canned chipotle chile in adobo sauce<\/p>\n

3\/4 cup chopped fresh cilantro<\/p>\n

1\/2 cup orange juice<\/p>\n

1 tablespoon Worcestershire sauce<\/p>\n

11\/2 pounds boneless, skinless chicken breasts, trimmed<\/p>\n

1 teaspoon yellow mustard<\/p>\n

Salt and pepper<\/p>\n

12 (6 inch) flour tortillas, warmed<\/p>\n

Lime wedges<\/p>\n

Melt butter in Dutch oven over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in 1\/2 cup cilantro, orange juice, and Worcestershire and bring to simmer. Nestle chicken into pot. Reduce heat to medium-low, cover, and cook until chicken registers 160 F, about 15 minutes, flipping chicken halfway through cooking.<\/p>\n

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.<\/p>\n

Meanwhile, increase heat to medium-high and cook liquid left in pot until reduced to 1\/4 cup, about 5 minutes. Off heat, whisk in mustard. Add chicken and remaining 1\/4 cup cilantro and toss to combine. Season with salt and pepper to taste. Serve with tortillas and lime wedges.<\/p>\n

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Nutrition information per serving: 558 calories; 165 calories from fat; 19 g fat (8 g saturated; 0 g trans fats); 123 mg cholesterol; 1087 mg sodium; 54 g carbohydrate; 3 g fiber; 6 g sugar; 41 g protein.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>\u00a0. Find more recipes like Easy Weeknight Chicken Tacos in \u201cCook It In Your Dutch Oven .\u201d<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Braising in a Dutch oven is often used for long, slow cooking, but it’s also well suited for quick weeknight-friendly …<\/p>\n","protected":false},"author":44,"featured_media":217395,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-217394","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/217394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=217394"}],"version-history":[{"count":2,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/217394\/revisions"}],"predecessor-version":[{"id":217397,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/217394\/revisions\/217397"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/217395"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=217394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=217394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=217394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}