Combine all ingredients except taco shells, in a heavy bottomed pot. Add 1 c water adn bring to a boil. Reduce heat to low, cover with a lid, cook 20-25 minutes or until the breasts are cooked but not dry. Remove chicken from the liquid. Increase heat to high and reduce liquid in pot to 3 1/2 c liquid. Remove and discard chicken skin and bones from cooked breasts. Shred the chicken meat. Strain the reduced liquid and let it rest for several minutes. Skim and discard any fat that rises to the top of the surface. Return sauce to apn, add shredded meat and reheat. The chicken filling may be prepared up to 1 day in advance and stored, covered, in the fridge. Serve with warmed taco shells, shredded lettuce, diced tomatoes, sherdded cheese, sour cream and salsa.
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