Has anyone ever heard of Ms. P’s Electric Cock? Hysterical and controversial name aside, I watched her cook the most delicious looking fried chicken on the Cooking Channel the other day, and have been craving chicken since. Since I don’t think my frying skills could quite match hers, and since I hadn’t perfected her “fry that chicken!” chant, I decided to go the bbq route. Barbeque is such a quintessential summer flavor and these tacos – with a bit of spicy chipotle heat, the creaminess of the avocado and the bite of the lime – could be the quintessential way to enjoy the classic sauce.
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 1/2 tablespoons chipotle chiles in adobo
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (to taste)
- 1 pinch ground pepper, to taste
Combine all ingredients in a food processor and blend until smooth. This sauce requires no cooking – just refrigerate until ready to use!
I used a slow cooker to slowly stew a few boneless skinless chicken thighs and breasts in the sauce and shredded the cooled chicken. I mixed a light coleslaw of chopped cabbage and poppyseed salad dressing and chopped a bit of lime and avocado. I toasted corn tortillas in a lightly oiled pan for a few minutes until they were warm, chewy and absolutely delicious. My only regret was a slight grocery shopping mishap that haunted me every bite – no cilantro for topping!
