Chipotle Roast Chicken Tacos

This  recipe is modified from Bon Appetit’s Chipotle Roast Chicken Tacos that appeared in the April 2010 issue. It makes 6 servings at 11 weight watchers points plus points each.






Chipotle Roast Chicken Tacos

1/4 cup olive oil buttery spread
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
4 teaspoons minced canned chipotle chiles in adobo
1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
6 chicken breasts (bone-in and skin one)
2 large onions, each cut into 8 wedges through root end, leaving root ends intact
12 garlic cloves, peeled
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
12  warm corn tortillas
1 avocado, halved, pitted, peeled, thinly sliced
low fat sour cream (not included in points)

Using fork, mix buttery spread, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper.

Position rack in bottom third of oven and preheat to 400°F. Place chicken breasts  in large roasting pan. Slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat under skin. Rub any butter remaining on fingers over outside of chicken.

Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned olive oil spread in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.

Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 40 minutes.

Remove roasting pan from oven.  Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.

Cut meat from chicken . Remove skin. Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices. Add sour cream if desired.


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