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Citrus Chipolte Chicken Tacos

Ah cranberries, how we love thee so.  If strawberries, as picky as they are to grow, can be found year round I demand cranberries to be available year around, too.  This way fresh warm saucy cranberries can used instead of dry cranberries when making Cranberry Chipotle Chicken Tacos.

Modifications Made:
Whole extra small chicken was boiled with onion, garlic, salt and pepper in just enough water to cover pieces.  With chicken removed, stock was boiled down by half to create rich broth for dinner.  To broth, shredded chicken, two tablespoons of orange juice concentrate, zest and juice of one lime, one chipolte pepper in adobo sauce was added.  Mixture was allowed to simmer on low for 30 minutes checking for seasoning and broth level every 10 minutes.

Chicken was served over corn/flour mix tortilla along with red cabbage, feta, cilantro, and an extra hint of lime juice. 

Scaled for Likability: Great
Amazing!  My picture does very little to the visual senses as compared to the original site but I can tell you from experience, my results were hundreds of times better than the picture.  I am baker, not photographer.  Making just enough for dinner, I was saddened there would not be enough for leftover for breakfast tomorrow.  The next time this is made, a large chicken will be used and leftovers will be served on potato buns and nachos and maybe even over hominy.  Yummy yummy.

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