Eosinophilic Esophagitis Friendly Gluten Free Salsa Verde Chicken Tacos
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 lb tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and halved
- 1 jalapeño, stemmed and halved
- 4 garlic cloves, peeled
- 1 medium white onion, quartered
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For serving
- 8 corn tortillas
- ½ cup fresh cilantro, roughly chopped
- ½ medium white onion, finely diced
- 1 avocado, sliced
- 2 limes, cut into wedges
- ¼ cup cotija cheese, crumbled (optional)
Can be omittedcotija cheese
Instructions
- 1
Combine the tomatillos, poblano peppers, jalapeño, garlic cloves, and quartered onion in a large saucepan. Add the chicken broth and bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 12–15 minutes, until the tomatillos are soft and have turned from bright green to olive-drab.
- 2
Use tongs to transfer the cooked vegetables to a blender. Add 1/2 cup of the cooking liquid, the cumin, oregano, salt, and black pepper. Blend on high until smooth, about 30 seconds. Reserve the remaining cooking liquid in the saucepan.
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