"With this verde chicken tacos recipe, you will discover just how easy it is to make restaurant-quality chicken tacos at home. It starts with a sauce made from roasted garlic, onion, tomatillos, poblanos, and jalapeños combined with fresh cilantro, lime juice, and chicken broth. Once that is blended up into a beautiful salsa verde, it is used to simmer chicken thighs and thinly-sliced onion, resulting in a tangy, spicy, richly flavored filling for your tacos."
"You can keep it simple, as we have in this recipe, and serve the verde chicken with just lightly charred corn tortillas, crumbled queso fresco, and finely chopped cilantro. But you can also serve this more in the style of a classic American taco night, with flour tortillas or crunchy shells, sour cream, shredded lettuce, chopped tomatoes - the works."
Roast tomatillos, poblano and jalapeño peppers, garlic, and onion until softened and slightly charred. Blend the roasted vegetables with fresh cilantro, lime juice, and chicken broth into a salsa verde. Use the salsa to simmer chicken thighs with thinly sliced onion until fully flavored and tender. Serve the verde chicken on charred corn tortillas with crumbled queso fresco and chopped cilantro, or adapt to flour tortillas, crispy shells, sour cream, shredded lettuce, and chopped tomatoes for a more American-style taco night. Oven roasting at 450 F for about 36 minutes is part of the preparation.
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