THE OTHER TOMATO
Native to Mexico, tomatillos have a dry, lantern-shaped husk (which should be removed prior to eating) covering their bright, tangy green fruit. They can be consumed raw or cooked – as they are here for the taco filling sauce – and are a good source of vitamin K, which helps support strong bones as well as cognitive and heart health.
- Cook Time
- Prep Time
2½ lb (3 large) bone-in, skinless chicken breasts
¾ tsp sea salt, divided
½ tsp each ground cumin, ground coriander and oregano flakes
¼ tsp each smoked paprika and ground black pepper
1 tbsp safflower oil
1 white onion, finely chopped
2 small cloves garlic, minced, divided
3 chipotle peppers in adobo sauce, minced
2/3 cup low-sodium chicken broth
1 cup diced tomatoes, with juices
2 tomatillos, husks removed, diced
2 tbsp fresh lime juice, divided
2 Roma tomatoes, seeded and finely chopped
6 tbsp chopped fresh cilantro, divided
16 4-inch corn tortillas
1 tbsp tapioca starch mixed with 1 tbsp water
2 cups shredded iceberg lettuce
1 cup shredded Monterey Jack cheese
Arrange racks in lower half of oven; preheat oven to 350ºF. Dust chicken with ½ tsp salt, cumin, coriander, oregano, paprika and black pepper. On the stove top, heat oil in a medium (3.5 quart) Dutch oven on medium-high. Working in batches if necessary, add chicken, flesh side down, and cook, flipping halfway, for 10 to 12 minutes, until browned. Transfer chicken to a plate. Reduce heat of burner to medium.
Add onion and cook, stirring frequently, until softened, 3 to 4 minutes. Add half of garlic and cook, stirring constantly, for 1 minute. Stir in chipotle peppers with adobo. Add broth, scraping up browned bits from bottom of pan. Add diced tomatoes, tomatillos and 1 tbsp lime juice. Bring to a simmer. Return chicken to pot, pressing to submerge. Cover and transfer to oven; roast until chicken reaches an internal temperature of 165ºF, 30 to 40 minutes.
Meanwhile, assemble salsa: In a small bowl, combine Roma tomatoes, 2 tbsp cilantro and remaining 1 tbsp lime juice, half of garlic and ¼ tsp salt. Toss to coat and set aside.
Wrap tortillas in foil and warm in oven, 3 to 4 minutes. Remove chicken, discard bone and shred meat with 2 forks. Using an immersion blender, blend sauce until smooth. Bring sauce to a simmer then add tapioca mixture; simmer 3 to 4 minutes, until thickened slightly. Return chicken to pot and toss to combine. Stir in remaining ¼ cup cilantro. Serve chicken with tortillas, lettuce, cheese and salsa.
- Serving Size: 2 tacos
- Calories: 283
- Carbohydrate Content: 16 g
- Cholesterol Content: 95 mg
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 31 g
- Saturated Fat Content: 4 g
- Sodium Content: 359 mg
- Sugar Content: 3 g
- Monounsaturated Fat Content: 2 g
- Polyunsaturated Fat Content: 2 g