Thursday, August 2, 2012

Creamy Chicken Tacos

I had some sliced jalapenos, a couple of half used onions, cartons of broth, cilantro and some sour cream I needed to use, so I did a take on the family favorite, Enchilada Chicken. While I think it came out great, I was so missing the chimichuri sauce.  The fresh cilantro and lettuce just didn't cut it.  So next time I must make the chimichuri!  While it took some time to cook, the prep was easy and quick.

Creamy Chicken Tacos

Canola Oil
3 chicken breasts
1 green pepper roughly chopped
1 large onion, roughly chopped
2 small jalapenos sliced
3 ribs of celery, roughly chopped
3 garlic cloves, crushed
2 Tablespoons of Vegetable oil
3/4 cup cilantro, chopped
Chicken broth to cover (i used about 2.5 cups)
1 can diced tomatoes
1/2 cup salsa
1 can pinto beans, drained
1/2- 3/4 cups sour cream
scallions, lettuce and cilantro for serving
Hot sauce, for serving
Put a little canola oil in the bottom of a high sided pot and heat over medium heat.  Brown the chicken lightly on each side.  Remove them to a plate.  Saute the pepper, onion, celery for 3 minutes.  Add the jalapenos and saute until all are soft.  Throw in the garlic and saute one more minute.  Add the cilantro, canned tomatoes, salsa and the broth.  Cover, return to just a boil and reduce heat to low.  Cook one hour.  Add the beans and cover and cook 30 more minutes.  Take out the chicken and cut in to large pieces so it will cool faster.  Using an immersion blender, puree the veggies and beans until smooth.  Turn the heat to high and reduce until really thick.  (at this point I realized that with the beans, there was way too much sauce to chicken so I took half out and am saving it for a soup base later in the week:)  While the liquid is reducing, shred the chicken when it is cool enough to handle.  When you sauce is the right consistency, add the shredded chicken and the sour cream.  Stir and cook over medium until well mixed and heated through.  Adjust salt and pepper as needed.  Serve as soft tacos.  We used scallions, cilantro and lettuce with a dash or two of hot sauce to finish them off.

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