Green Chile Chicken Tacos
Updated Oct. 20, 2021
- Total Time
- 30 Minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup safflower or canola oil
- ½teaspoon dried oregano
- ½teaspoon ground cumin
- 1½pounds boneless skinless chicken thighs, chopped into ½-inch pieces
- Kosher salt and black pepper
- ½cup finely chopped yellow onion (from ½ medium onion)
- ½cup finely chopped green bell pepper (from ½ bell pepper)
- 3garlic cloves, minced
- 2(4-ounce) cans chopped green chiles, drained
- 1cup 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
Nutritional analysis per serving (4 servings)
472 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 39 grams protein; 914 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Add the remaining 1 tablespoon 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.
- Step 3
Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.
Private Notes
Comments
You could easily use shredded rotisserie chicken and skip cooking the bird...
I don't like the taste of canned green chilies, so I use jarred salsa verde.
most supermarket rotisserie chicken is way too salty.
These are pretty good when eaten day of, but are exceptional on the second day. The flavors have a chance to meld and come alive!
Perfect! All the ingredients very flavorful. I never change a recipe first try. But I had to omit the bell pepper it causes very bad heart burn. I just roast Serrano if I have time. I use lots of Comino. As for the chicken causing such a ruckus, I always have chicken thighs in my freezer, organic or whatever is on sale, simmer til done, or cook all together in a skillet. For experienced “chefs” do it your way. For new chefs this is a perfect step by step. Thank you!
I've made several tweaks that have improved this: - use 1 whole onion and no bell pepper - use a lot less chicken stock - season the chicken directly before cooking instead of the oregano/cumin mix. In addition to those two, create a spice rub - i also used salt, pepper, ancho chile, garlic powder - (optional) use bone-in skin on chicken thighs. Either way, sear the seasoned chicken to roughly half cooked *before* cutting into pieces - serve simple, just with some cotija cheese and cilantro
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