Chicken Tacos Anyone?

Cilantro is one of my favorite herbs to use in food.  I love its spicy flavor and aroma and how it adds beautiful color to any dish.  I have been known to buy cilantro and then base meals on it - because really the whole point is to eat cilantro.  

These chicken tacos are absolutely delicious and have the added bonus of feeding my cilantro addiction.  That said, if you are one of those people who can smell cilantro at a hundred yards and immediately turn around - don't fret! The cilantro in this recipe can be replaced with parsley or basil.  While it will not taste exactly the same as cilantro (which of course is the point) - it will still be delicious! 

The recipe is originally from America's Test Kitchen "Light and Healthy" cookbook.  ATK puts out a Light and Healthy cookbook every year where they round up different popular and favorite recipes and make healthier versions of them.  

Chicken taco time!

Ingredients:
1 t canola oil
4 cloves garlic, minced
1 T Chipotle Tabasco sauce (chipotle en adobo sauce can be used as well)
1/2 cup orange juice (I use fresh squeeze orange juice)
1 T Worcestershire sauce
3/4 cup cilantro, chopped
1 1/2 pound chicken breast 
-- since I'm lazy, I used a rotisserie chicken and shredded it first, no extra cooking required!

1 t yellow mustard

6 tortillas

1 avocado, cubed

Extra cilantro for garnish

Ingredients for chicken tacos - simple yet flavorful!

Instructions:
1. Heat canola oil in a medium to large sauce pan over medium heat
2. Add minced garlic and chipotle sauce to oil
3. Saute until garlic is fragrant - about 30 seconds
4. Add orange juice, Worcestershire sauce, and 1/2 cup cilantro to pan
5. (a) If using raw chicken breasts - nestle in sauce and reduce heat to medium low
5. (b) If using cooked chicken - shred first, add to pan and reduce heat to medium low
6. (a) Cook for 15 - 20 minutes until chicken is cooked through, flip chicken at halfway through time
6. (b) Slowly fold chicken into sauce ensuring all is coated, cook on low heat until heated through and flavors combine - about 5 minutes
7. Remove chicken from sauce and set aside (if you cooked the chicken - now is the time to shred it!)
8. Continue to simmer sauce, uncovered, until it reduces to approximately 1/4 cup
9. Remove from heat and add mustard, whisk to combine
10.  Sprinkle remaining 1/4 cup cilantro into sauce
11. Place 1/6 of chicken on tortilla, top with sauce, adding cilantro and avocado on top - and you're done! Except for the eating part! ;o)
12. If you're feeling fancy and haven't just given in to the aromas begging you to eat your meal, saute some onions and peppers to go with your taco or add some beans (refried, black, or pinto) to round out the meal.  

Chicken taco ready to be devoured! I added sauteed onions to this one.

Chicken taco recipe in its original form can be found in this cookbook.

Pita Bread aka dinner saver!

One of my favorite things to make is pita bread.  It's easy, stores well, and when you can't figure out what to make for lunch and dinner, you can start with a pita and throw leftovers in it and make a delicious sandwich or panini.  Perfect! It works great with leftover fajitas, pesto and chicken, or just a simple grilled cheese (or any other combinations you might think of!).  I had one tonight fresh from the oven with cheese and pesto, yum!!!

Pita fresh out of the oven!

Ingredients:

1 T yeast (I used rapid rise)

2 T honey

2 1/3 - 3 cups lukewarm water

1 T salt

6-7 cups flour

Instructions:
1. Mix together the yeast,  honey, and 1/3 cup lukewarm water in a large bowl, let stand 10 minutes in a warm place.  
2. Add 4 cups flour, 2 cups water, and salt to the yeast mixture.  
3. Beat vigorously for 2 minutes.
4. Add half remaining flour to bowl and beat for another 30 seconds.  
5. Put contents of bowl onto floured board and and knead for approximately 10 minutes; adding more flour as necessary to make a medium stiff dough.  You will probably feel like you are adding a lot of flour as you knead, but don't worry, keep adding until the dough feels firm and becomes hard to knead.  
6. Place in a lightly greased bowl and cover until doubled in volume (about 1 - 1 1/2 hours). 7. Punch down dough, turn onto floured board, knead briefly and then divide in 12 equal portions.  
8. Roll into 5"circles 1/4" thick
9. Preheat oven to 450 F; oven should be ready after pitas have risen for 10 minutes. 
10. Cover and let rise 10 minutes. I place them on floured parchment paper and cover with a damp paper towel.  This makes it easier to remove them later and keeps them moist (see picture below). 
11. Cook at 450 F for 8 - 10 minutes until light golden brown.
12. Remove and cut in half immediately (if they don't pop up completely it's much easier to cut them while they're hot from the oven rather than waiting). 
13. Let cool, then eat...or you can them into plastic bags and freeze. And enjoy!!!

Step 10 - Cover and let rise for 10 minutes