Cook Book of the Week- May 17

This weeks Cookbook is America's Test Kitchen Light and Heart 2010.
Recipe below is adapted from this magazine.

Chicken Soft Tacoes

12 small flour tortillas

Taco toppings: lettuce, tomato, cheese, etc

1     teaspoon oil
4     garlic cloves, minced
1     tablespoon canned chipotle peppers, chopped
3/4 cup fresh cilantro, chopped
1/2 cup  orange juice
1     tablespoon Worcestershire sauce
1 1/2 lbs boneless, skinless chicken (I used pressure cooked chicken for this and another meal), 
1    teaspoon yello mustard
salt and pepper
1/2  cup chicken broth

1.  Heat oil in 12 inch skillet over medium heat until shimmering.  Stir in garlic and chipotles for about 30 seceonds. Stir in 1/2 cup of the cilantro, orange juice and  Worcestershire sauce.

2. Nestle the chicken in the skillet and bring to a boil.  Add chicken broth.  If using uncooked chicken cook for 15-18 minutes. If using the cooked chicken, cook for 10 minutes. If the chicken is precooked use shredded chicken.  Then add cilantro and mustard.

3. If using raw chicken, shred the chicken and then add the remaining 1/4 cup cilantro and mustard. 

4.Season with salt and pepper to taste.  Serve with tortillas and accompaniments.