Submitted by: Marcia
Attributed to:
Category: Poultry
Description: A nice summer Taco Tuesday alternative, particularly with fresh corn and tomatoes. Buen provecho!
Prep time: 15 minutes
Total time: 60 minutes
Servings: 4 servings of 2 soft tacos each
Difficulty rating: 2
Ingredients:
For the Poached Chicken:
1 boneless, skinless chicken breast
1 carrot, chopped
1 celery, stalk, chopped
parsley, small handful
1 bay Leaf
peppercorns,
salt, pinch
For the Salsa:
1 ear of corn
1/2 small red onion, chopped
1 pound ripe tomatoes, finely chopped
1-3 jalapeno peppers, minced
1/2 cup chopped cilantro, fresh
2 Tablespoons fresh lime juice, divided between salsa and chicken
8 small corn tortillas
1/2 cup crumbled feta cheese
Special tools/utensils needed:
Steamer
Tortilla warmer (optional)
Directions:
To make the Poached Chicken:
Preheat the oven 350 degrees
Place the chicken in a pot and cover with 1” water. Add carrot, celery, parsley, bay leaf, peppercorns and salt. Bring to a simmer over medium-high heat, reduce heat and simmer for 15-18 minutes.
Transfer the chicken to a bowl and strain liquid over chicken, this keeps chicken moist. The poached chicken can be refrigerated for up to 3 days or used immediately.
To make the Salsa:
Steam the ear of corn for 5 minutes. Cut kernels from the ear.
Place the chopped onions in a small bowl and cover with cold water for 5 minutes. Drain, rinse with cold water and dry on paper towels
In a medium bowl combine tomatoes , minced jalapeños, cilantro, onion and corn. Add 1 Tablespoon lime juice. Salt to taste. The salsa can be prepared several hours before serving.
Put it all together:
Shred the chicken and place in a bowl. Add 1 Tablespoon lime juice. Salt to taste.
Warm the tortillas using a warmer or by wrapping the tortillas in foil and placing in a 350F oven for 10-15 minutes.
Put 1 or 2 tortillas on a plate. Top with shredded chicken and salsa. Sprinkle feta cheese. Magnifico!