Hands-on Time: 20 minutes
Total Time: 40 minutes
*If fresh tomatillos aren't available, substitute six canned tomatillos. Omit the roasting; chop the tomatillos and add them to the chicken mixture immediately before serving.*
Ingredients
1 pound skinless, boneless chicken thighs
2 teaspoons ground ancho chile pepper
2, halved, stemmed, and seeded poblano peppers
1, quartered onion
8 ounces, husked, rinsed, and halved fresh tomatillos
12 street taco-style flour tortillas
Directions
1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Coat chicken with 1 tablespoon olive oil and the ground ancho pepper; arrange in a single layer on half the pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 tablespoon olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 20 minutes or until chicken is done (170°F) and vegetables are charred.
2. Transfer pepper halves to a large bowl; cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan; toss to combine. Serve in tortillas. If desired, top with Cotija or feta cheese. Serves 6.
Each Serving
317 Calories
14g Fat (4g Saturated Fat)
81mg Cholesterol
26g Carbohydrates
525mg Sodium
4g Fiber
3g Sugars
21g Protein
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Recipes
RandomAll these recipes come from magazines I've had for a while. Completed: February 3rd, 2021
