Easy weeknight chicken tacos

This undated photo provided by America's Test Kitchen in May 2019 shows Easy Weeknight Chicken Tacos in Brookline, Mass. This recipe appears in the book "Cook It In Your Dutch Oven." (Joe Keller/America's Test Kitchen via AP)

Servings: 4

Start to finish: 45 minutes

3 tablespoons unsalted butter

4 garlic cloves, minced

2 teaspoons minced canned chipotle chile in adobo sauce

3/4 cup chopped fresh cilantro

1/2 cup orange juice

1 tablespoon Worcestershire sauce

11/2 pounds boneless, skinless chicken breasts, trimmed

1 teaspoon yellow mustard

Salt and pepper

12 (6 inch) flour tortillas, warmed

Lime wedges

Melt butter in Dutch oven over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in 1/2 cup cilantro, orange juice, and Worcestershire and bring to simmer. Nestle chicken into pot. Reduce heat to medium-low, cover, and cook until chicken registers 160 F, about 15 minutes, flipping chicken halfway through cooking.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.

Meanwhile, increase heat to medium-high and cook liquid left in pot until reduced to 1/4 cup, about 5 minutes. Off heat, whisk in mustard. Add chicken and remaining 1/4 cup cilantro and toss to combine. Season with salt and pepper to taste. Serve with tortillas and lime wedges.

Nutrition information per serving: 558 calories; 165 calories from fat; 19 g fat (8 g saturated; 0 g trans fats); 123 mg cholesterol; 1087 mg sodium; 54 g carbohydrate; 3 g fiber; 6 g sugar; 41 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Easy Weeknight Chicken Tacos in “Cook It In Your Dutch Oven .”

America’s Test Kitchen provided this article to The Associated Press.