Chicken thighs are an affordable cut that’s juicy and rich with flavor, but chicken breasts could also be used for leaner (but just as tasty) tacos.
Shredded cabbage, store-bought pico de gallo or salsa, sliced avocado, sour cream, and cilantro leaves and tender stems, for servingoil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet, add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate.
the remaining 1 tablespoon of seasoned oil, onion and bell pepper to the empty skillet, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken , and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.the chicken mixture among the tortillas.
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