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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Chicken Chili Verde Tacos
Made with tangy tomatillos, earthy green chilies and herbal cilantro, and with allium underpinnings, chili verde hits many notes on the taste spectrum. For this simple, single-skillet version of chicken chili verde, we use canned tomatillos for convenience, and we blend a small measure of toasted pumpkin seeds into the sauce to enrich its flavor and consistency. We prefer the heartier flavor of chicken thighs, but boneless breasts work, too. Not a fan of tacos? The chili verde is equally good served with rice and beans, with the tortillas alongside.
4
Servings
Tip
Don’t worry if the tomatillo mixture seems dry when you add the chicken. As it cooks, the chicken will release some of its moisture, then cook in its own juices, resulting in a full-flavored sauce.
1 hour
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
2
poblano chilies, stemmed, seeded and chopped
Directions
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