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
Melt butter in Dutch oven over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in 1/2 cup cilantro, orange juice, and Worcestershire and bring to simmer. Nestle chicken into pot. Reduce heat to medium-low, cover, and cook until chicken registers 160 F, about 15 minutes, flipping chicken halfway through cooking.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.
Meanwhile, increase heat to medium-high and cook liquid left in pot until reduced to 1/4 cup, about 5 minutes. Off heat, whisk in mustard. Add chicken and remaining 1/4 cup cilantro and toss to combine. Season with salt and pepper to taste. Serve with tortillas and lime wedges.
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.
America’s Test Kitchen provided this article to The Associated Press.