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Tacos with Tangy Cilantro Chicken

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  • Total Time:
  • Servings: 4
Tacos with Tangy Cilantro Chicken

Source: Everyday Food, June 2012

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, quartered
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 medium white onion, diced small
  • 1 1/4 teaspoons ground cumin
  • 1 serrano chile, diced small (optional)
  • 1/2 pound tomatillos, diced large
  • 3/4 cup roughly chopped fresh cilantro
  • 12 crisp taco shells
  • 1 1/2 cups shredded Monterey Jack (6 ounces)
  • 2 cups shredded romaine lettuce

Directions

  1. Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes. Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 minutes (add up to 1/2 cup more water, if necessary). Shred chicken, add cilantro, and season with salt and pepper. Serve chicken mixture in taco shells with Monterey Jack and lettuce.

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