Green Chile Chicken Tacos

Ingredients

  • ¼

    cup safflower or canola oil

  • ½

    teaspoon dried oregano

  • ½

    teaspoon ground cumin

  • 1

    ½ pounds boneless skinless chicken thighs, chopped into ½-inch pieces

  • Kosher salt and black pepper

  • ½

    cup finely chopped yellow onion (from ½ medium onion)

  • ½

    cup finely chopped green bell pepper (from ½ 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

Preparation

  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 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.

Dining and Cooking