Bour­bon Bar­be­cue Chicken Ta­cos

I wanted to try a dif­fer­ent take on taco night and de­cided on bar­be­cue for the theme. Even my fa­ther en­joyed this taco, and he doesn’t care for ta­cos.

Simple & Delicious - - ON THE MENU -

—LaDale Hymer, Cleve­land, OK

Prep: 30 min. • Cook: 3 hours Makes: 8 serv­ings

1 cup ketchup 1 small red onion, finely chopped 1/4 cup packed brown sugar 2 Tbsp. Worces­ter­shire sauce 2 Tbsp. maple syrup 2 Tbsp. cider vine­gar 1 Tbsp. chopped fresh pars­ley 2 gar­lic cloves, minced 1/4 tsp. pep­per 3 Tbsp. bour­bon, di­vided 11/2 lbs. bone­less skin­less chicken breasts

SALSA

2 cups fresh or thawed frozen corn 1 cup chopped sweet red pep­per 1/2 cup finely chopped red onion 2 medium limes, zested and juiced 1/8 tsp. hot pep­per sauce 1/2 tsp. salt 1/4 tsp. pep­per 8 flour tor­tillas (8 in.) Minced cilantro, op­tional 1. In a 3-qt. slow cooker, com­bine first nine in­gre­di­ents and 2 Tbsp. bour­bon. Add chicken; turn to coat. Cook, cov­ered, on low un­til a ther­mome­ter reads 165°, 3-4 hours. Re­move chicken; shred with two forks. Re­turn to slow cooker; stir in re­main­ing bour­bon. Heat through.

2. Mean­while, for salsa, com­bine corn, red pep­per, onion, lime juice, lime zest, hot sauce, salt and pep­per in a bowl. Serve chicken in tor­tillas with salsa. If de­sired, top with cilantro.

1 TACO 387 cal., 6g fat (2g sat. fat), 47mg chol., 855mg sod., 58g carb. (22g sug­ars, 4g fiber), 23g pro.

TEST KITCHEN TIPS

• The zesty salsa is a great com­ple­ment to the sweet chicken. • Adding an ex­tra ta­ble­spoon of bour­bon af­ter the chicken cooks re­ally bal­ances the fla­vor of the sauce. HEALTH TIP Cut carbs about 50 per­cent by skip­ping the tor­tillas and serv­ing as let­tuce wraps.

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