Post by Darlene on Mar 14, 2013 19:53:29 GMT -5
The Chicken
Place 4 boneless chicken breasts in a pan with a quart of chicken broth, bring to boil and simmer until breasts are tender and can be shredded apart. Take chicken out of the broth, SAVE THE BROTH, shred the chicken apart put it into a bowl and set it aside (the chicken can be done the previous day, just make sure you save that broth).
The Rice
1 15 ounce can diced tomatoes or stewed tomatoes
1 1/2 cups of the reserved chicken broth
1 Tablespoon of butter
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon ground cumin
1 1/4 cup rice
Place all ingredients except for the rice into a medium size sauce pan and bring to a boil. Add the rice, turn the burner down to a simmer, give it one little stir, put a lid on it and then leave it alone. Let it simmer slowly for 20 minutes. Do not remove the lid or stir it during this time or you will have sticky gobby rice. After 20 minutes disturb the stuff just enough to get a small spoon of the rice out to taste if rice is tender and done. If needed, put the lid back on it and simmer for an additional 5 minutes. Remove from heat.
In a separate medium or large saucepan pour the remainder of the chicken broth. Dissolve one taco seasoning packet in the broth and heat until the mixture is boiling. Add the shredded chicken and continue to heat on stove until the chicken is heated through. Remove from heat.
The Wrap
Place about a tablespoon of sour cream, more or less to your liking, on a warm 8 inch flour tortilla (fajita size). Add a spoon of rice and then some of the seasoned chicken. Fold the thing in half like a soft taco and enjoy!
My take on it: When I made this, I cooked my chicken and broth in my pressure cooker for 20 minutes from the time the thingamajig started rattling. My chicken was half frozen but after 20 minutes sin the pressure cooker it was super tender and easy to shred.
Also, I didn't have chicken broth, but I did have a couple bowls of frozen turkey stock left from our Thanksgiving in February, and used that for this dish. The turkey broth was just fine! I reckon you could use chicken, turkey or vegetable broth interchangeably if you like.
I used the taco seasoning packet that I made a while back with the recipe I have posted in this forum, it was good good good!
I put this stuff in Kristen's lunch with instructions on how to put them together, and when she came home, the first words out of her mouth as she came through the door were "that stuff in my lunch was *expletive* awesome"
Place 4 boneless chicken breasts in a pan with a quart of chicken broth, bring to boil and simmer until breasts are tender and can be shredded apart. Take chicken out of the broth, SAVE THE BROTH, shred the chicken apart put it into a bowl and set it aside (the chicken can be done the previous day, just make sure you save that broth).
The Rice
1 15 ounce can diced tomatoes or stewed tomatoes
1 1/2 cups of the reserved chicken broth
1 Tablespoon of butter
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon ground cumin
1 1/4 cup rice
Place all ingredients except for the rice into a medium size sauce pan and bring to a boil. Add the rice, turn the burner down to a simmer, give it one little stir, put a lid on it and then leave it alone. Let it simmer slowly for 20 minutes. Do not remove the lid or stir it during this time or you will have sticky gobby rice. After 20 minutes disturb the stuff just enough to get a small spoon of the rice out to taste if rice is tender and done. If needed, put the lid back on it and simmer for an additional 5 minutes. Remove from heat.
In a separate medium or large saucepan pour the remainder of the chicken broth. Dissolve one taco seasoning packet in the broth and heat until the mixture is boiling. Add the shredded chicken and continue to heat on stove until the chicken is heated through. Remove from heat.
The Wrap
Place about a tablespoon of sour cream, more or less to your liking, on a warm 8 inch flour tortilla (fajita size). Add a spoon of rice and then some of the seasoned chicken. Fold the thing in half like a soft taco and enjoy!
My take on it: When I made this, I cooked my chicken and broth in my pressure cooker for 20 minutes from the time the thingamajig started rattling. My chicken was half frozen but after 20 minutes sin the pressure cooker it was super tender and easy to shred.
Also, I didn't have chicken broth, but I did have a couple bowls of frozen turkey stock left from our Thanksgiving in February, and used that for this dish. The turkey broth was just fine! I reckon you could use chicken, turkey or vegetable broth interchangeably if you like.
I used the taco seasoning packet that I made a while back with the recipe I have posted in this forum, it was good good good!
I put this stuff in Kristen's lunch with instructions on how to put them together, and when she came home, the first words out of her mouth as she came through the door were "that stuff in my lunch was *expletive* awesome"