Salsa Verde Chicken Tacos

🧂 Ingredients

• 1 tablespoon extra virgin olive oil

  or grapeseed or canola oil
• 1½ lbs (4 to 5) bone-in chicken thighs with skin
• kosher salt
• freshly ground black pepper
• 2 cups (480 mL) low-sodium chicken stock
• 1 cup (240 mL) medium-heat store-bought or homemade roasted tomatillo salsa/salsa verde
• 1 large yellow or white onion

  cut into ¼-inch slices
• 2 poblano peppers

  sliced lengthwise, de-seeded, and cut into ¼-inch strips
• small handful of torn cilantro leaves
• 8 small soft corn tortillas

  or corn-wheat combination or flour tortillas
• 4-5 ounces crumbled feta cheese
• 3-4 baby radishes

  trimmed and thinly sliced
• ripe avocado chunks
• fresh cilantro leaves
• hot sauce

  optional

Instructions

• 1 Prepare the salsa verde chicken: Pat the chicken thighs dry with a paper towel
  and season on both sides with salt and pepper. Heat the oil in a large
  (preferably straight-sided) skillet over medium-high heat. Sear the chicken
  thighs (in batches, if necessary) skin-side down for 4 to 5 minutes, or until
  golden brown. Flip the thighs and carefully pour the chicken broth and salsa
  into the pan. Bring the liquid to a low simmer and braise the chicken for 35 to
  40 minutes or until fork tender.
• 2 Using tongs, remove the thighs to a large plate or bowl. Bring the liquid in the
  pan to a low boil. Add the sliced onion and poblano pepper to the pan and cook,
  stirring every few minutes, for about 8 to 10 minutes, or until the vegetables
  have softened and the liquid has reduced by half. Using forks, shred the chicken
  thighs into small pieces, discarding any bones and skin. Reduce the heat to low
  and add the shredded chicken back into the pan with the vegetables, stirring the
  mixture together until just combined. Season to taste with salt and pepper, and
  add the torn cilantro leaves. Keep warm over low heat while you prepare the
  tortillas and toppings.
• 3 Char and warm the tortillas: Line a large plate or bowl with a clean kitchen
  linen. Turn your gas burner over medium heat. You could use two burners at once
  to speed this process up, or do them one at a time. Place one tortilla directly
  over the flame and heat for 15 to 25 seconds per side, flipping them with tongs,
  or until lightly charred on both sides. Transfer the warm, charred tortillas to
  the kitchen linen as you work and cover to keep warm.
• 4 Assemble: Spoon the chicken mixture into the warm tortillas. Top with a generous
  sprinkle of feta cheese and several sliced radishes. Finish with cilantro and a
  dash or two of hot sauce, if using. Serve immediately.

Nutrition Info