Cooked in a multi-function cooker for speedy preparation, this tender and juicy chicken filling for carnitas fits the bill for a quick and easy Taco Tuesday dinner.
Recipe tags: chicken base, easy difficulty, lunch, chicken, slow
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| ¼ cup | lime juice |
| 2 Tbsp | olive oil |
| 1 | onion, chopped |
| 2 | cloves garlic, minced |
| 1½ tsp | each chili powder and ground cumin |
| 1 lb | boneless skinless chicken breast |
| 2 Tbsp | finely chopped fresh cilantro |
| 8 | corn tortillas, warmed |
| 2 cups | tomato salsa |
Whisk together 1 cup water, Roasted Chicken Base and lime juice until blended; set aside. Set multi-function cooker to Sauté setting over Medium heat. Heat oil; cook onion, garlic, chili powder and cumin for 3 to 5 minutes or until slightly softened. Add chicken; stir in Roasted Chicken Base mixture.
Cover with lid; lock and seal in position. Pressure-cook on High for 10 minutes. Turn off heat and manually release pressure
Shred chicken with 2 forks; sprinkle with cilantro. Serve chicken in tortillas with salsa.
Tips:
• Serve tacos with desired toppings, such as shredded lettuce, avocado, crumbled feta and/or sour cream.
• For crispy chicken carnitas, transfer shredded chicken to a baking sheet, then broil for 2 to 3 minutes or until chicken starts to crisp up around the edges.