Friday, June 1, 2012

Tacos with Tangy Cilantro Chicken

So this is the first time that I've opened my blog in about a week.  A little disgraceful, especially considering we've been around for the most part.  But I'm back with a taco recipe!

I think this was only my second time using tomatillos in a recipe (I don't know what took me so long considering I really liked these enchiladas verde!).  There was a nice smokiness to the dish and I really liked that since you cooked the chicken in the sauce, the chicken comes out nice and juicy.  There was a little bit of heat from the jalapeno - if you want more, increase the amount of jalapeno (or serrano chile) and if you want a milder dish, let the chile out altogether. 

Finally, while this wasn't quite a 30-minute meal, it still was pretty quick and easy (I had the timer on for a different reason so it took almost exactly 40 minutes).  There's not a lot of chopping to do and about half of that time is hands-off as the chicken simmers on the stove. 
Tangy Cilantro Chicken Tacos
Taken from: Everyday Food Magazine, June 2012
Serves 4-5
  • 1 - 1 1/2 pounds boneless, skinless chicken thighs, quartered (I used chicken breasts instead)
  • 2 tablespoons canola oil
  • 1 medium white onion, diced small
  • 1 1/4 teaspoons ground cumin
  • Optional: 1 serrano chile, diced small (I used 1/2 of a jalapeno instead, seeds and ribs removed)
  • 1/2 pound tomatillos, diced large
  • 1 - 1 1/2 cups water
  • 3/4 cup roughly chopped fresh cilantro
  • 12 tortillas (they suggest hard tacos but we prefer soft homemade flour tortillas)
  • 1/2 - 1 1/2 cups shredded Monterey Jack cheese (we used a combination of sharp cheddar and mozzarella)
  • 2 cups shredded romaine lettuce
  • Additional add-ins: chopped bell peppers, salsa, plain Greek yogurt, etc
  1. Pat chicken dry with paper towels and season with salt and pepper.  In a large heavy pot, heat oil over medium-high heat.  
  2. Add chicken to pot and cook, stirring occasionally, for about 5 minutes.  Add onions, cumin and chile, and cook 3 minutes.
  3. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon.
  4. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, about 20-25 minutes (add up to 1/2 cup more water, if necessary).  (While the chicken simmers, you can use the time to chop the cilantro, shred lettuce, shred cheese and prepare any add-ins.)
  5. Shred chicken, add cilantro and season to taste.  Serve inside tacos with cheese, lettuce and any additional add-ins.


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