Red Chile-Chicken Tacos

Yum, yum, yum.  These chicken tacos combined so many flavors.  Plus, they were simple, simple simple.  I can't remember where I found this recipe.  It's possible it was in the Rachael Ray magazine, which is better than the show since I don't have to listen to her voice.

What you'll need:
4 dried ancho chiles (next time I'm going to try pasilla negro chiles)
Boiling water
1 15 oz can sliced pineapple with its juice
1/2 cup orange juice
1/2 onion, peeled
1/4 dark brown sugar
1 tsp. cumin
salt and pepper
4 chicken breasts (or you can use a whole chicken - it's just more work)
bag of shredded cabbage with carrots
1 bunch scallions, chopped
1/4 cup mayo
a pinch of cayenne pepper
tortillas, corn or flour
cheese - whatever you want

Tear the chiles into pieces and throw away the stems and the seeds.  Place in a bowl and pour the boiling water over the chiles to cover.  You may need to cover with a plate in order to submerge the chiles.

Allow them to soak for about 30 minutes.  Let them cool.  Then, peel off the skin.  Put the chiles and 1/2 cup of the soaking liquid into a food processor or blender.

Add 2 pineapple slices, 1/4 cup pineapple juice, onion, brown sugar, cumin, a pinch of salt and pepper. Combine until smooth.

Clean the chicken and pat dry.  Put into a Ziploc bag and pour the chile sauce into the bag.  Put the chicken in the fridge and allow to marinate for at least 3 hours or overnight.  If you have a whole chicken, make sure you add the marinade to the inside cavity too...and obviously, this won't fit in a Ziploc.

After marinating, transfer the chicken and sauce to the crock pot and cover.  Cook on high for the first hour and then on low for a few more hours or until the internal temperature reads 165.  It should cook for a total of 3-4 hours.

While the chicken is cooking, make the slaw. In a medium bowl, combine the shredded cabbage and carrots with the scallions and four chopped pineapple slices.  Add in a bit of the pineapple juice to taste and toss in a pinch of cayenne pepper for a little heat.  Allow the slaw to cool in the fridge.  

Once the chicken is cooked, transfer it to a plate.  Pour the sauce into a saucepan and simmer until the sauce thickens.  If you used a whole chicken, you will need to skim the fat first.  

Using two forks, shred the chicken and add to the sauce.

Serve with flour or corn tortillas, pineapple slaw, and cilantro-lime rice (found in the Braised Pork Tacos recipe).

Enjoy!