INGREDIENTS:
2 # boneless, skinless chicken breast cut in half horizontally
1 onion, slices
2 cloves garlic, minced
1 T oregano
1 T cumin
3-4 chipotle en adobo, minced (or to taste)
1 14.5 oz. can diced tomatoes
1 C chicken stock
¼ C orange marmalade
Juice of 1 orange
¼ c fresh cilantro, chopped
18 corn tortillas, warmed
Limes, sliced radish, pickled red onion, cilantro for serving
METHOD:
In a large saucepan, heat oil over medium high heat. Add onion and cook until lightly browned and fragrant. Add garlic, oregano, cumin and minced chipotle and sauté briefly.
Add chicken breast, canned tomatoes and 1 C chicken stock to saucepan. Stir well and bring mixture up to a boil. Reduce heat to low and cover pot with a tight fitting lid. Simmer for 10-12 minutes or until chicken registers 165 degrees on an instant read thermometer. Transfer chicken to a large plate and allow to cool slightly. Using two forks, shred chicken into bite-size pieces. Set aside.
Stir marmalade into cooking liquid and allow to thicken until reduced by 1/3. Once reduced, add shredded chicken back to sauce and stir to coat evenly. Turn off heat and stir in juice of 1 orange and chopped cilantro. Adjust salt and pepper.
Place all taco bar elements on table so everyone can customize their own taco creations.
Serves 2-4 generously
