9 large skinless boneless chicken thighs, fat trimmed, chicken cut into
1/2-inch pieces *We would suggest throwing a whole chicken in the crock pot with 1 c. water and an onion and a couple garlic cloves and cook it while
you’re at work, then remove the meat from the bone and proceed with the
recipe so it has more of a pulled chicken consistency. Try this recipe with
trout, sirloin, or pork shoulder steak, too.
4 tablespoons fresh lime juice
1 1/2 teaspoons crushed chipotle chilies (we suggest half this amount if using Bellews Creek chipotles, which are very smokey)
6 teaspoons olive oil
9 green onions thinly sliced
1/2 cup chicken broth
1 bunch radishes, trimmed, halved, thinly sliced crosswise, and 20 radish
leaves, thinly sliced, reserved
2 tablespoons chopped fresh cilantro
12 hot corn tortillas (or blue corn, wheat, or flour tortillas)
Combine chicken, 1 1/2 T. lime juice, and crushed chipotles in large bowl.
Sprinkle with salt and pepper; toss to blend. Let stand 10 minutes. Heat 4 tbs oil in large nonstick skillet over high heat. Add chicken mixture and sauté 3
minutes. Stir in green onions and broth; cover and cook 3 minutes. Uncover and stir until chicken is cooked through and most liquid evaporates, about 2 minutes longer. Stir in 1 1/2 T. lime juice. Season to taste with salt and pepper.
Transfer to bowl; cover to keep warm. Heat remaining 2 t. oil in same skillet over high heat. Add radishes and
sauté 1 minute. Stir in remaining 1 T. lime juice. Season with salt and pepper.
Add radishes and cilantro to bowl with chicken and toss to blend.
Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.