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Remove bones from chicken, add salt and pepper to both sides and baste with barbecue sauce. Marinate the chicken for 4 hours in the fridge. Arrange chicken on an oiled metal tray and place a 350°F oven for 40 minutes or until completely cooked. Remove from the oven and cut into 1-inch pieces. Cut the radishes into thin slices; chop the onion, and peppers.
Warm tortillas on a piping hot skillet on each side for about 5-10 seconds. Add some chicken, chipotles, chopped onion and radish slices to warm tortillas; fold and serve immediately.
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