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.
EASY WEEKNIGHT CHICKEN TACOS
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
11/2 pounds boneless, skinless chicken breasts, trimmed
1 teaspoon yellow mustard
Salt and pepper
12 (6 inch) flour tortillas, warmed
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.