Chicken with Rajas and Corn Recipe

Name: Chicken with Rajas and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 poblano chile, oil-roasted, peeled, cored, and seeded (page 154); 1/2 sweet red bell pepper, oil-roasted, peeled, cored, and seeded (page 154); 2 jalapeno chiles, dry-roasted (page 154); 2 tablespoons vegetable oil; 1 small white onion, cut into 1/4-inch dice; 2 1/4-pound roasted chicken, skinned and shredded (about 1 1/2 pounds picked meat); 1/2 teaspoon kosher salt; 1 cup fresh corn kernels (from about 1 large ear fresh corn), dry-roasted (page 157); 1 1/2 tablespoons Tabasco sauce; 6 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving; Garnish: Pickled Onions with Sweet Bell Peppers (page 146)

Servings: persons

1/2 poblano chile, oil-roasted, peeled, cored, and seeded (page 154)
1/2 sweet red bell pepper, oil-roasted, peeled, cored, and seeded (page 154)
2 jalapeno chiles, dry-roasted (page 154)
2 tablespoons vegetable oil
1 small white onion, cut into 1/4-inch dice
2 1/4-pound roasted chicken, skinned and shredded (about 1 1/2 pounds picked meat)
1/2 teaspoon kosher salt
1 cup fresh corn kernels (from about 1 large ear fresh corn), dry-roasted (page 157)
1 1/2 tablespoons Tabasco sauce
6 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
Garnish: Pickled Onions with Sweet Bell Peppers (page 146)

1
Cut the prepared poblano chile, red bell pepper, and jalapeno chiles (with seeds) into 1/4-inch-thick strips (rajas); set aside.
2
In a large, heavy skillet, heat the oil over medium-high heat and saute the diced onion until it begins to caramelize, about 5 minutes.
3
Reduce the heat to medium-low.
4
Add the reserved chile and bell pepper, the shredded cooked chicken, salt, corn, jalapenos, and Tabasco and gently heat (you may need to add about 1/4 cup water to keep the mixture from drying out).
5
Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
6
To serve, lay the tortillas side by side, open face and overlapping on a platter.
7
Divide the filling equally between the tortillas and top with salsa and garnish.
8
Grab, fold, and eat right away.
9
Or build your own taco: lay a tortilla, open face, in one hand.
10
Spoon on some filling, top with salsa and garnish, fold, and eat right away.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 poblano chile, oil-roasted, peeled, cored, and seeded (page 154), 1/2 sweet red bell pepper, oil-roasted, peeled, cored, and seeded (page 154), 2 jalapeno chiles, dry-roasted (page 154), 2 tablespoons vegetable oil, and more.

Yes, Chicken with Rajas and Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Rajas and Corn

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