Sorry for my absence! I’ve been quite busy. I think all my professors got together and decided to dump everything into the same two weeks… anyways, I have taken a break from preparing bagged salads and sandwiches to make a real meal, thanks to Simply Scratch and playing around in the kitchen.
The chicken gets to sit all day in a delicious marinade. I just used one breast to make enough for my boyfriend and I, and we had leftovers. To make the marinade, combine olive oil, honey, 2 or 3 chipotle chiles in Adobo sauce, ground cumin, minced garlic, chopped onions, cilantro, Kosher salt, and black pepper in a food processor.
Process until relatively smooth.
Pour into a plastic bag. Add chicken breast and shake until coated. I cut my chicken breast in half and trimmed the fat before adding to the marinade. Let sit in the refrigerator for 1-24 hours. I did mine about 7 and it was awesome.
After the breast has marinaded all day, place in a skillet, marinade and all. Brown both sides of the breast. Bring the marinade to a simmer and cover. Let sit for about 12 minutes.
While this is cooking, bring water, bullion cube, tomato sauce, onions, garlic, taco seasoning, and olive oil to a boil in a sauce pan. Once it has begun to boil, add 1 1/2 cups Minute Rice. Cover, remove from heat, and let sit for at least five minutes.
Once the chicken is done cooking, shred it using two forks and pulling it apart.
Place tortillas on a cookie sheet and spoon chicken onto the tortillas. Top with shredded cheese. Place in an oven preheated to 275 degrees and cook until cheese melts.
Dress up the tacos how you like, and roll ’em up! Serve with Mexican rice or spicy corn. Yum!