Green Chile Chicken Tacos

Ingredients

• Canola oil

  ¼ cup or 55g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  ½ cup, chopped or 80g

• Green bell pepper

  Sweet, green, raw

  ½ cup, chopped or 75g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chili

  Champps

  10g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Cabbage

  Raw

  100g

• Limes

  Raw

  1 fruit or 67g

Directions

1. In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
2. Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
3. Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.
4. Recipe by: Kay Chun (source: https://cooking.nytimes.com/recipes/1022534-green-chile-chicken-tacos?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=17)

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