worth the whisk

Chicken Tacos - YUM

We had 3 chicken breasts thawing in the fridge yesterday but no specfic plans to use them.  Midway through the day I realized I was in the mood for tacos.  I read on Martha Stewart about a taco bar which called for poached chicken.  First of all, I’ve never poached chicken.  Second of all, this told you how to poach a whole chicken.  Anyways, it got me thinking so I looked up some simple poaching instructions.

I minced half an onion and 2 cloves of garlic and cooked them for a few minutes in some olive oil to get the flavors going.  I added in a leftover cup of chicken broth, and about 2 cups of warm water.  After it got to simmering I added the chicken, made sure it was covered with liquid (added another half a cup or so), and let it cook (cover on) for 15 minutes.

The chicken didn’t taste like much, unfortunately, but it was very very moist and using a knife and fork I pulled it apart into nice little bits of torn chicken like in the chicken tacos I love at Margaritas.  Since we were lacking in flavor, we mixed a packet of taco seasoning with 3/4 cup of water, put the chicken back in the pan and slowly poured the seasoned water over it - we didn’t use it all but I forgot to see how much we did use.

These were the best tacos we’ve ever made.  Granted I’m not a fan of ground meat, but these had much better flavor, even ground-beef-lover Tim agreed.

Deee-lish.