Chicken Tacos with Pickled Poblano StripsIngredients: serve 4
½ cup cider vinegar
3 tablespoons sugar
4 Bell peppers, cored, seeded, and cut into thin strips
2 tablespoon unsalted butter
4 garlic cloves, minced
2 teaspoons miced chiptle chiles in adobo sauce
½ cup orange juice
1 tablespoon Worcestershire sauce
½ cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts (about 1½ pounds) salt and pepper
12 (6 – inch) flour tortillas
- Combine vinegar and sugar in a microwave - safe bowl. Microwave on high until the sugar has dissolved, about 90 seconds. Add pepper strips to a bowl and stir to combine.
- Melt butter in a large skillet over medium - high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Add the orange juice, Worcestershire, and ¼ cup cilantro and simmer. Add chicken and simmer, covered, over medium - low heat until the meat registers 160 degrees, 10 to 15 minutes, turning chicken halfway through cooking. Transfer to plate and tent with foil
- Increase heat to medium - high heat and cook until the liquid is reduced to ¼ cup, about 5 minutes. Meanwhile, using 2 forks, shred chicken into pieces - size pieces and return to pan. Add the remaining cilantro to the pan and stir until well combined season with salt and pepper. Serve with pickled jalapenos and tortillas.