Friday, June 3, 2011

Chicken and Radish (?) Soft Tacos

When Brad showed me this recipe for chicken and radish soft tacos, I thought he was crazy.  Don't get me wrong, I love radishes, but stir-fried and in a taco? Huh.  I was skeptical.

But these quick and easy tacos have become a staple in our kitchen.  Well, as much of a staple as anything is around here, considering we've each got a fairly thick stack of "must try" recipes.

Stir-Fried Chicken with Radishes, Chiptles, and Lime
Based on a recipe from the April 2001 issue of Bon Appetit, we have modified it as shown below to serve just the two of us and we usually make it with chicken breast instead of thighs.  You can also top these with a little shredded cheese, sour cream, avocado--or all!

With these tacos we drank a 2005 Comberousse Coteaux du Languedoc Cuvee Roucaillat.  Wow, that's a lot of words for this simple French white table wine.  Produced in the Languedoc region on the Mediterranean coast in the south of France, it is a blend of Roussanne, Rolle and Grenache Blanc.  It was delicious!

Stir-Fried Chicken with Radishes, Chiptles, and Lime
1 large skinless boneless chicken breast, cut into 1/2 inch pieces
2 Tablespoons fresh lime juice
1 teaspoon crushed chipotle chiles
3 teaspoons olive oil
5 green onions (white and pale green parts only), thinly sliced
1/4 cup chicken broth
Kosher salt
Freshly ground black pepper
9 radishes, trimmed and thinly sliced (reserve and thinly slice radish tops)
2 Tablespoons roughly chopped fresh cilantro
Lime wedges (for serving)
6 corn tortillas

Combine chicken breast, 1 Tablespoon lime juice and crushed chipotles in medium bowl.  Sprinkle with salt and pepper, toss to blend and let stand 10 minutes.

Heat medium nonstick skillet over high heat, add 2 teaspoons olive oil to heated pan and swirl to coat pan.  Add chicken mixture and saute a few minutes, then stir in green onions and chicken broth.  Cover and cook about 3 minutes.  Uncover and stir until chicken is cooked through and most liquid has evaporated.  Stir in remaining 1 Tablespoon lime juice and season to taste with kosher salt and freshly ground black pepper.  Remove chicken mixture and place in a bowl.

Heat remaining 1 teaspoon olive oil in the same skillet over high heat.  Add radishes and saute 1 minute, then stir in radish leaves and saute until they are wilted.  Stir in remaining 1 Tablespoon lime juice and season to taste with kosher salt and freshly ground black pepper.

Meanwhile, heat corn tortillas.  We find the easiest way to do this is by laying them one at a time on a gas burner and turning and necessary with tongs to prevent them from burning.

To serve, you can set up a family-style buffet as shown in the picture above.  Place pan of chicken mixture on heat-proof surface and alongside set out the fresh cilantro in a bowl and the limes, tortillas and any other extras (such as cheese, avocado or sour cream).  Or you can be civilized and divide among plates.

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