Green chile chicken tacos – Chicago Tribune


This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes.

Chicken thighs are an affordable cut that’s juicy and rich with flavor, but chicken breasts could also be used for leaner (but just as tasty) tacos.



1/4 cup safflower or canola oil

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1 1/2 pounds boneless, skinless chicken thighs, chopped into 1/2-inch pieces

Kosher salt (such as Diamond Crystal) and black pepper

1/2 cup finely chopped yellow onion (from 1/2 medium onion)

1/2 cup finely chopped green bell pepper (from 1/2 bell pepper)

3 garlic cloves, minced

2 (4-ounce) cans chopped green chiles, drained

1 cup low-sodium chicken broth

8 (6-inch) corn tortillas, warmed or toasted

Shredded cabbage, store-bought pico de gallo or salsa, sliced avocado, sour cream, and cilantro leaves and tender stems, for serving

Lime wedges, for serving

1. In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet, add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.

2. Add the remaining 1 tablespoon of seasoned oil, onion and bell pepper to the empty skillet, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices), and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.

3. Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.

This article originally appeared in The New York Times.

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