Chicken poached in orange juice with chipotle peppers
If you love the smokey taste and heat of chipotle peppers you will want to try this one. Coupled with the sweet acidity of orange juice, it’s a taste sensation.
- boneless skinless chicken breasts (depending on how many you feed) at least 2 though
- 6 garlic cloves
- 6 chipotle peppers
- 2 cups orange juice
- 1/4 C Worcestershire sauce
- 1 TBS dijon mustard
- salt and pepper
- canola or olive oil
1fine dice garlic cloves and chipotle peppers
2season chicken breasts with salt and pepper
3add oil to hot pan, add garlic saute for 1 minute, add peppers and saute to 2 more minutes. add Worcestershire and mustard and stir to combine
4add a small amount of OJ to the pan and stir, then add chicken breasts to pan, and fill with orange juice until it comes up to half the height of the chicken breasts
5bring to a simmer and put a lid on
6simmer for at least 2 hours, checking occasionally that it is just simmering and not boiling and that OJ has not evaporated (keep the level more/less constant)
7after 2 hours the breasts should be very tender and shred easily. You can eat them any way you want, but I like to make tacos with them with corn shells, then you add whatever else you like to put in tacos, salsa, guacamole, lettuce, cheese….
8I then reduce the sauce until its thick and syrupy and add that to the taco too.
Member recipes are not tested by the Chowhound editorial team .
© CBS Interactive. All Rights Reserved