TERRIFIC TACOS. Pictured is an Easy Weeknight Chicken Taco, a recipe from Cook It In Your Dutch Oven. (Joe Keller/America’s Test Kitchen via AP)

From The Asian Reporter, V29, #14 (July 15, 2019), page 10.

By America’s Test Kitchen

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 flavor- packed chicken taco filling.

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.

Nestling chicken breasts right into the pot imbued both the braising liquid and the chicken with bold flavor; covering the pot during the brief cook time ensured that the chicken cooked evenly.

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.

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.

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Servings: 4

Start to finish: 45 minutes

3 tablespoons unsalted butter

4 garlic cloves, minced

2 teaspoons minced canned

chipotle chile in adobo sauce

3/4 cup chopped fresh cilantro

1/2 cup orange juice

1 tablespoon Worcestershire sauce

1 1/2 pounds boneless, skinless

chicken breasts, trimmed

1 teaspoon yellow mustard

Salt and pepper

12 (6-inch) flour tortillas, warmed

Lime wedges

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 160º Fahrenheit, about 15 minutes, flipping chicken halfway through cooking.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using two forks.

Meanwhile, increase heat to medium-high and cook liquid left in pot until reduced to 1/4 cup, about five 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.

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.

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