Plum-Sauced Chicken in Tortillas

Source : Remove Pits From Plums Place Plums In A Blender Container Or Food Processor Bowl Cover And Blend Or Process Until Smooth Transfer Plu Puree To A 31/2...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 18, 2022

Step:

  1. Remove pits from plums. Place plums in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer plu puree to a 31/2- or 4-quart crockery cooker. Stir in vegetable juice, hoisin sauce, tapioca, ginger and five-spice powder. Cut chicken into strops. Stir chicken into crockery cooker.

  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Remove chicken from cooker, reserving juices.

  3. Spoon about 1/3 cup of the chicken mixture onto each warm tortilla just below the center. Drizzle with reserved juices. Top each with 1/3 cup shredded slaw ix. Roll up tortillas.


Ingredients

  1. 1 16-ounce can whole, unpitted purple plums, drained
  2. 1 cup hot-style vegetable juice
  3. 1/4 cup hoisin sauce
  4. 5 tsp quick-cooking tapioca
  5. 2 tsp grated fresh ginger
  6. 1/2 tsp five-spice powder
  7. 1 lb skinless, boneless chicken thighs
  8. 6 7- to 8-inch flower tortillas, warmed
  9. 2 cup packaged shredded broccoli slaw mix

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