All of this chicken talk had me craving some chicken. Excellent segway...I know. The chicken I made today has all the benefits of crockpot pulled chicken without having to let it sit in a crock pot all day. I know that crock pots are known for their simplicity but come on...sometimes I need that slow braise in like a half hour...because I'm hungry. This chicken also combines the magical ingredients of hard cider and beer. Now I use the term hard cider lightly. If you can get your hands on a dry hard cider please use it! If you only have Angry Orchards please keep them in your fridge for your girlfriends that can't handle that spicy beer. No disrespect to Angry Orchard...but this isn't a recipe for candied chicken. So, if you don't have a dry hard cider, I would recommend using just plain old apple cider. Also, all beer is magical so feel free to use any kind. Chickens love beer.
Also, I have been waiting and waiting to create a new blog post. The delay is because I have been waiting for my brand new camera to arrive. I decided to purchase a fancy camera. Now if you ask me, my Canon Powershot was fancy...you can also ask Maria Sharapova because she rocked that commercial for years. The dinky camera I had been using had been to my high school senior picnic with me; it had been to London with me for four months; it even supplied the pictures for my old Wordpress blog. However, it was time to upgrade. So bear with me, because fancy cameras require fancy skills and with my full time job i've got limited time for learning. However, there is a fancy button called "auto" that seems to automatically do everything that needs to be done. Funny how that works. So from now one, I like that auto button a whole lot.
Shredded Chipotle Chicken:
2 pounds boneless skinless chicken breast
4 cloves of peeled garlic minced
1 tablespoon garlic
1 tablespoon cumin
3 chipotles in adobo minced
1 tablespoon chili powder
1/2 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1 12oz beer
1 12 oz can of hard cider (1 1/2 cups apple cider). You can also sub in chicken broth.
3 tablespoons chicken broth
8 flour tortillas
1 avocado diced
1/2 cup red onions diced (I pickled mine which is also fabulous)
1/2 cup diced tomatoes
If chicken breasts are thick, slice them in half so you have thin long pieces. Add chicken to a bowl and drizzle with olive oil. Mix in garlic powder, minced garlic, chili powder, smoked paprika, salt and pepper, cayenne, and the chipotles in adobo. Toss to evenly coat each chicken breast.
Heat olive oil in large pan. Sear chicken on both sides, 2 - 4 minutes on each side. Reduce the heat to medium and add in the beer and the cider. Cover and simmer from 30 - 35 minutes. Remove chicken from the pan and place onto a cutting board and shred the chicken with two forks. Meanwhile lower the heat of the sauce to low and simmer. Add in the 2 tablespoons of tomato paste and let the sauce reduce. Once the sauce becomes thicker, add back in the shredded chicken.
To serve add the shredded chicken to a warmed taco shell. Top with toppings of your choice. I also put this chicken on pizzas all the time and it's amazing!