Taco De Pollo Recipe

Time50m

Serves4

Roasted chicken thighs in mole poblano sauce, toasted almonds, red onion, cilantro

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Ingredients

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1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken thighs on both sides until golden brown, about 4-5 minutes each side.
2
Roast the Chicken
Transfer the seared chicken thighs to a baking dish. Pour the mole poblano sauce over the chicken, ensuring they are well coated. Cover the dish with aluminum foil and roast in the oven for 25-30 minutes, or until the chicken is cooked through and tender.
3
Prepare the Toppings
While the chicken is roasting, finely chop the red onion and cilantro. Set aside. Toast the almonds in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
4
Assemble the Tacos
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Shred the chicken using two forks. Fill each taco shell with shredded chicken, and top with red onion, toasted almonds, and fresh cilantro. Serve immediately.