Restaurants›Yellow Rose›Chicken Verde Taco Recipe

Chicken Verde Taco Recipe

Inspired by Yellow Rose
Time40m
Serves4

SHREDDED CHICKEN SCOOKED IN SALSA VERDE W / COTIJA & CILANTRO ON

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Ingredients

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Chicken & Sauce

Taco Assembly

Method

Chicken & Sauce

1

Prep

Pat the chicken dry with paper towels and season both sides with 0.5 tsp of the salt and 0.25 tsp of the black pepper.

2

Sear

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the chicken and sear 2–3 minutes per side until golden (it does not need to be fully cooked). Remove chicken to a plate.

3

Sweat aromatics

Reduce heat to medium. Add the sliced onion to the skillet and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

4

Combine sauce

Add 1 cup salsa verde, 1 cup chicken broth, 1/2 tsp ground cumin, 1/2 tsp dried oregano, remaining 0.5 tsp salt and 0.25 tsp black pepper to the skillet. Stir to combine and bring to a gentle simmer.

5

Simmer chicken

Return the seared chicken to the skillet, nestling it into the sauce. Reduce heat to low, cover, and simmer gently for 12–18 minutes (thighs longer, breasts shorter) until the chicken reaches 165°F (74°C) and is tender.

6

Shred

Transfer the cooked chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the skillet and stir into the salsa verde mixture to coat. Simmer uncovered 2–3 minutes to let flavors meld and to thicken sauce slightly. Taste and adjust seasoning with remaining salt if needed.

Taco Assembly

7

Warm tortillas

Warm tortillas on a dry skillet over medium heat 30–45 seconds per side or wrap in a damp paper towel and microwave 30–45 seconds for 8 tortillas. Lightly brush or sprinkle with the 0.25 tsp salt if desired.

8

Build tacos

Divide the shredded chicken evenly among the warmed tortillas (about 2 tablespoons chicken per taco for 8 tacos, more if preferred). Top each with a sprinkle of crumbled Cotija (about 1–2 teaspoons each), fresh chopped cilantro, and a few spoonfuls of pickled red onion if using.

9

Finish & serve

Serve with lime wedges and optional crema or sour cream on the side. Squeeze lime over tacos just before eating. Store leftovers in an airtight container in the refrigerator up to 3–4 days.