Chicken Green Chile Tacos

Name: Chicken Green Chile Tacos
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, sliced; 907 grams chicken thighs (bone in and skin on); 16 warm corn tortillas; 237 milliliters fresh cilantro leaves, roughly chopped; 3 cloves garlic; 2 green chiles, preferably Hatch or Anaheim (see note above); 118 milliliters grated queso cotija or jack cheese; 4 servings Kosher salt and freshly ground black pepper; 4 limes; 1 batch pickled red onions; 2 mediums tomatillos, husks removed, split in half; 2 Tbsps vegetable oil, divided; 1 small white onion, minced; 1 small yellow onion, peeled and split in half

Chicken Green Chile Tacos

The recipe Chicken Green Chile Tacos could satisfy your Mexican craving in approximately 2 hours. This recipe serves 4. One serving contains 911 calories, 43g of protein, and 54g of fat. If you have jack cheese, cilantro leaves, onion, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Preheat broiler to high and adjust broiler rack to 5 - 6 inches below heating element. Toss peppers, tomatillos, yellow onion, and garlic in a medium bowl with 1 tablespoon olive oil.

Ingredients you will need

Yellow Onion

Tomatillos

Olive Oil

Peppers

Garlic

Equipment you will use

Broiler

Bowl

Place on a foil lined rimmed baking sheet and broil until vegetables are completely tender and charred on all sides, turning occasionally, about 20 minutes total. Peel peppers and remove stems and seeds when cool enough to handle.

Ingredients you will need

Vegetable

Peppers

Seeds

Equipment you will use

Baking Sheet

Aluminum Foil

Transfer vegetables to a food processor or blender with half of the cilantro and process on high speed until smooth.

Ingredients you will need

Vegetable

Cilantro

Equipment you will use

Food Processor

Blender

Add 2 tablespoons lime juice from about 2 of the limes, season to taste with salt, and set aside.

Ingredients you will need

Lime Juice

Lime

Salt

While vegetables broil, heat remaining oil in a Dutch oven over high heat until shimmering.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Dutch Oven

Add chicken pieces skin side-down and cook without moving until well browned, about 6 minutes. Flip and brown second side, about 3 minutes longer.

Ingredients you will need

Chicken Pieces

Remove to a plate and set aside.

Pour off excess fat and deglaze dutch oven with 1 cup water, scraping up browned bits from bottom.

Ingredients you will need

Water

Equipment you will use

Dutch Oven

When vegetable puree has been made, transfer to the Dutch oven and stir with the water to combine. Nestle the chicken pieces into it. Bring to a boil, reduce to a bare simmer, cover, and cook until chicken is completely tender, about 30 minutes.

Ingredients you will need

Chicken Pieces

Vegetable

Whole Chicken

Water

Equipment you will use

Dutch Oven

Remove chicken from sauce and place on a plate to cool.

Ingredients you will need

Whole Chicken

Sauce

When chicken is cool enough to handle, discard skin and bones and shred meat into bite-sized pieces. Return meat to sauce and bring to a simmer. Cook until thick and saucy, then season to taste with salt and pepper if desired.

Ingredients you will need

Salt And Pepper

Meat

Sauce

Combine white onion and remaining cilantro in a bowl.

Ingredients you will need

White Onion

Cilantro

Equipment you will use

Bowl

Serve chicken wit warm tortillas, onion and cilantro mixture, pickled onions, cheese, and avocado.

Ingredients you will need

Onion

Tortilla

Cilantro

Avocado

Whole Chicken

Cheese

Equipment

Ingredients

Servings:

avocado, sliced 907grams

chicken thighs (bone in and skin on)16

warm corn tortillas 237milliliters

fresh cilantro leaves, roughly chopped 3cloves

garlic 2

green chiles, preferably Hatch or Anaheim (see note above)118milliliters

grated queso cotija or jack cheese 4servings

Kosher salt and freshly ground black pepper 4

limes 1

batch pickled red onions 2mediums

tomatillos, husks removed, split in half 2Tbsps

vegetable oil, divided 1small

white onion, minced 1small

yellow onion, peeled and split in half

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Torres Sangre de Toro Cava. Reviewers quite like it with a 5 out of 5 star rating and a price of about 15 dollars per bottle.