New Mexican Chicken Tacos with Sweet Salsa Verde
by verucalane
An adaptation of a Bobby Flay recipe, this is probably the most delicious taco recipe ever!! The meat is also great in burritos, sandwiches, or with rice. Yummy!!
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INGREDIENTS
- 3 tablespoon olive oil
- 2 lbs chicken skinless, bone-in chicken parts ; (thighs work best)
- 1 Salt
- 3 tablespoon chile powder ; (ancho if you have it)
- 1 large yellow onion ; sliced thin
- 6 cloves garlic ; pressed or thinly sliced
- 1 dried ancho chile ; coarsely chopped or fresh poblano
- 2 New Mexican chiles ; coarsely chopped *can use dried if you can't find fresh
- 4 c chicken broth
- Cilantro ; plus more chopped, for garnish (optional)
- 12 tortillas ; warmed
- SWEET SALSA VERDE:
- 2 tablespoons olive oil
- 1 medium red onion ; coarsely chopped
- 1 jalapeno ; seeded & coarsely diced
- 8 tomatillos ; husked and coarsely chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 0.25 c cilantro leaves ; chopped
- 1 salt and pepper ; to taste
INSTRUCTIONS
Preheat oven to 350.
Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, meaty side down, in the oil until golden brown. Turn over and brown on the other side. Remove from pan and set aside.
Add the onion to the pan and cook until lightly golden brown. Then add garlic and cook for 1 minute longer. Return the chicken & add the chiles, broth, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 45 min. (MAKE SALSA VERDE WHILE CHICKEN IS IN THE OVEN). Remove the chicken from the pot and strain the juices into a bowl.
When the chicken is cool enough to handle, remove bones and shred with a fork. Place the reserved liquid in a medium saucepan and bring to a simmer. Add the shredded chicken, and cook for a couple of minutes- just til warm.
Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
SALSA INSTRUCTIONS:
Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and 10 to 15 minutes, until soft. Put in blender, add remaining ingresients & blend until smooth. Season with salt and pepper.
NOTES
After coming out of the oven, I let the chicken cool sloghtly before shredding. I used a combo of legs and thighs here.
verucalane
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (796g) | ||
| Recipe Makes: 6 | ||
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| Calories: 1086 | ||
| Calories from Fat: 240 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.6g | 36 % | |
| Saturated Fat 4.5g | 22 % | |
| Monounsaturated Fat 12.1g | ||
| Polyunsanturated Fat 7.5g | ||
| Cholesterol 104.5mg | 32 % | |
| Sodium 597.2mg | 21 % | |
| Potassium 1451.7mg | 38 % | |
| Total Carbohydrate 165.8g | 49 % | |
| Dietary Fiber 25.2g | 101 % | |
| Sugars, other 140.6g | ||
| Protein 54.4g | 78 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1086
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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