Comments on: Easy, Frugal Cooking |Chicken Tacos

By: Hydra

Hydra — Wed, 23 Feb 2011 05:34:22 +0000

Thanks for the recipe. I made this the other night. It turned out well. I combined it with a black bean salsa recipe i found on Food Network’s website (Black bean, corn, tomato salad by Giada DeLaurentis if you’re interested). By the way, Kristin, I’m also not good at cooking chicken breasts without burning them. My tip is to either use the George Foreman grill – it’s PERFECT for chicken breasts (that and paninis are all i use it for). Or what I did when I made the chicken tacos this time, was to cut all the chicken into strips before marinating it. Thus the chicken cooked quickly and easily.

By: Dinner last night

Dinner last night — Tue, 25 May 2010 14:18:13 +0000

[...] Chicken Tacos, in case you were curious. [...]

By: Kristen

Kristen — Tue, 04 May 2010 16:13:04 +0000

I’m thinking it would be just fine to freeze it…it seems so similar to pesto, you know?

By: Dawn

Dawn — Tue, 04 May 2010 16:09:57 +0000

I have a question for you about this herb paste-have you ever tryed freezing it?? i was thinking of making some ahead with my cilantro i have not used this week. What do you think- i have frozwen my basil pesto and it works really well so was thinking maybe this would do just about as good????
Thanks!
Dawn

By: Annette

Annette — Fri, 09 Apr 2010 14:06:03 +0000

I’m hispanic and cilantro is used often in our recipes. Pico de gallo (Diced tomatoes,diced onions, lime juice and cilantro) can be added to tacos and eggs. I also add cilantro to chicken soup, beef soup, tortilla soup and lentil soup. I have many family recipes that include cilantro if you ever want to try any.

By: Dawn

Dawn — Mon, 22 Mar 2010 16:15:25 +0000

This recipe is amazing!!! I served it to my compan, we were all impressed, its delicious! thanks for sharing! the herb paste is awesome!!!!

By: Sarah

Sarah — Mon, 22 Mar 2010 01:31:36 +0000

Tried this out tonight. Yum, yum, yum, yum, yum!!!!

By: Scott

Scott — Sun, 21 Mar 2010 20:44:48 +0000

Boiled chicken:
I dont use the cilantro, I add garlic sliced, and onion, and boil.

Pollo Deshebrado (Mexican Poached Chicken)
•6 cups chicken broth
•1 sprig of oregano
•3 sprigs of cilantro
•2 chili peppers, sliced and NOT seeded
•4 chicken breasts, each cut into four separate pieces
Place a stockpot or Dutch oven over low heat. Add the broth, oregano, cilantro, and peppers to the pot. Add the chicken and bring the broth to a simmer (185 degrees F). Cook for 30 minutes. Turn off heat and allow the chicken to cool within the broth, approximately 30 minutes. Separate the chicken from the broth and pull the meat off of the bone. Shred the meat and/or pull apart.

From
http://www.accidentalhedonist.com/index.php?title=pollo_deshebrado_mexican_poached_chicken&more=1&c=1&tb=1&pb=1

When I use leftover shredded chicken, I spice it up by heating in saute pan, a choped small amount of onion, garlic, then chile powder, add shreaded chicken a little chicken stock to moisten it.

By: Lisa Ann

Lisa Ann — Fri, 12 Mar 2010 16:30:28 +0000

That sounds awesome. I’ll have to try it soon. I love Mexican food but not ground beef, so this will be a great alternative.

I also love your idea of cutting the chicken thinner. I always over-cook chicken breasts because it takes forever to get all the pink out of the middle.

By: Jennifer

Jennifer — Fri, 12 Mar 2010 15:32:35 +0000

So glad I’m not the only Cook’s Illustrated addict out there! haha I’ve been dedating whether I should spend the money to renew…I’m thinking it’s a must. =)