Chipotle Peach Chicken Tacos

Chipotle Peach Chicken Tacos via Sugar Dish Me
 Chicken:
1 lb boneless skinless chicken breast
1 c peach preserves
2 chipotle peppers in adobo sauce, chopped (be sure to scrape the seeds out to avoid TOO much heat)
½ c orange juice
1½ T chili powder
½ t cumin
½ t paprika
salt to taste
½ c chicken broth or water, as needed

Rice (optional):
1 c jasmine rice
½ c chopped cilantro
juice of ½ a lime

 Peach Salsa:
1 c ripe but still slightly firm peaches, coarsely chopped (I used chopped frozen peaches)
¼ c red onion, finely diced
2 T sweet red bell peppers
1 jalapeno pepper, finely chopped
2 T  chopped fresh cilantro
1 T rice wine vinegar (optional)

 Tacos:
8-10 flour tortillas (taco-size)
1 c shredded white cheddar or mex blend cheese

Place chicken breasts in bottom of med saucepan and cover them plus 1" water. Bring to boil and  reduce heat to simmer at med high for 10 min (longer if you have thicker pieces of meat). Turn off burner and let  chicken sit in water 5 min. Cut to be sure no pink remains in the middle, drain water, and shred chicken with forks. Place it back in the saucepan.Add peach preserves, chipotle peppers, orange juice, chili powder, cumin, paprika, and salt (if needed). Stir to coat chicken. Bring it to a simmer and cook, stirring occasionally, while prepare rice and salsa. Add broth or water as needed. Cook rice according to package instructions. Stir cilantro and lime juice into  cooked rice
To make salsa toss peaches, onion, red bell peppers, jalapeno, and rice wine vinegar.To serve tacos add rice to each tortilla, Top with chicken, salsa, and a little shredded cheese. I like to add more chopped cilantro.