Slow Cooked“Pulled” Chicken Ta cos

The Sentinel-Record - - BUSINESS DIRECTORY -

Prep­time: 5 min­utes

Cook­time: 2 hours


•11/2 pounds bone­less, skin less chicken thighs

•1 bot­tle (8 ounces) Ortega Chi pot le Ta co Sauce

•1/2 cup chicken stock

•1/2tea­spoon salt

•1/2 tea­spoon pep­per

•1 pack­age (10 shells) Ortega Good Grains White Corn with

Chi a Taco Shells, war med

•ta co top­pings

In medium pan, com­bine chicken, taco sauce, chicken stock, salt and pep­per, and cook on low, covered, ap­prox­i­mately 2 hours, or un­til in­ter­nal tem­per­a­ture of chicken reaches 165˚ F. Re­move chicken from pan and shred us­ing two forks.

Turn heat to medium-high and re­duce cooking liq­uid into thick sauce, cooking 3-5 min­utes and stir­ring oc­ca­sion­ally.

Re­move from heat and com­bine sauce with shred­ded chicken. Serve in taco shells with de­sired taco top­pings.

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