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Spicy Chicken Tortas

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For tortas
  Skinless boneless chicken thighs 1 Pound (455 Gram)
  Fat free low sodium chicken broth 470 Milliliter (2 Cups)
  Chili powder 30 Gram (1/4 Cup)
  Firmly packed brown sugar 55 Gram (1/4 Cup)
  Dried oregano 2 Teaspoon
  Anise seeds 1 Teaspoon
  Red wine vinegar 15 Milliliter (1 Tablespoon)
  Chopped cilantro 2 Tablespoon
  Thinly sliced green onion 2 Tablespoon
  French rolls 4 (Each About 6 Inches Long)
  Butter lettuce leaves 12 , rinsed and crisped
For condiments
  Pickled vegetables 1⁄4 Cup (4 tbs)
  Avocado slices 1⁄4 Cup (4 tbs)
  Asadero/String cheese 1⁄4 Cup (4 tbs)

1. Rinse chicken and pat dry; set aside. In a 4- to 5-quart (3,8- to 5-liter) pan with a tight-fitting lid, combine 4 cups (950 ml) water, broth, chili powder, sugar, oregano, and anise seeds. Bring to a rolling boil over high heat. Remove pan from heat and immediately add chicken. Cover pan and let stand until meat in thickest part is no longer pink; cut to test (15 to 20 minutes; do not uncover until ready to test). If chicken is not done, return it to hot water, cover, and let steep for 2 to 3 more minutes
2. Drain chicken, reserving 2 cups (470 ml) of the cooking liquid. Return reserved liquid to pan. Bring to a boil over high heat; boil until reduced to 1/2 cup (120 ml), watching closely to prevent scorching

Recipe Summary

Side Dish

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Spicy Chicken Tortas Recipe