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Tomatillo Chicken & Rice Tacos
with Sautéed Snap Peas & Lime Mayo
35 MIN
4
Servings
From the Test Kitchen
For four weeks, we’re thrilled to partner with Timothy Hollingsworth, award-winning chef and owner of multiple LA-based restaurants, whose family inspires his love of food, and even a few of his signature dishes! You’ll fill these vibrant tacos with tender shredded chicken—simmered in our dynamic tomatillo-poblano sauce—plus spiced rice, crunchy radishes, and cooling sour cream.
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NutritionPER SERVING
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Calories880 Cals (est.)
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fresh
ingredients
Title
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1½ lbs Boneless, Skinless Chicken Thighs
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8 Flour Tortillas
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1 cup Jasmine Rice
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½ lb Sugar Snap Peas
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1 Lime
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3 oz Radishes
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2 Tbsps Grated Cotija Cheese
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¼ cup Mayonnaise
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¾ cup Tomatillo-Poblano Sauce
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½ cup Sour Cream
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
1
Prepare the ingredients & make the lime mayo:
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Quarter the lime. Halve the radishes lengthwise; thinly slice crosswise. In a bowl, combine the mayonnaise, the juice of 2 lime wedges, and 1 teaspoon of water. Season with salt and pepper.
2
Cook the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 4 minutes per side, or until lightly browned. Add the tomatillo-poblano sauce (carefully, as the liquid may splatter) and 1/2 cup of water. Loosely cover the pan with foil and cook, without stirring, 10 to 12 minutes, or until the liquid is slightly reduced and the chicken is cooked through.** Transfer to a large bowl (including any sauce from the pan). Rinse and wipe out the pan.
**An instant-read thermometer should register 165°F.
3
Make the spiced rice:
Meanwhile, in a medium pot, combine the rice, remaining spice blend, a big pinch of salt, and 2 cups of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Cook the peas:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat.
5
Shred the chicken:
Using two forks, shred the chicken into bite-sized pieces. Taste, then season with salt and pepper if desired.
6
Warm the tortillas & serve your dish:
If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, spiced rice, shredded chicken, sliced radishes, and sour cream. Serve the tacos with the cooked peas and remaining lime wedges on the side. Drizzle the peas with the lime mayo and garnish with the cheese. Enjoy!
1
Prepare the ingredients & make the lime mayo:
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Quarter the lime. Halve the radishes lengthwise; thinly slice crosswise. In a bowl, combine the mayonnaise, the juice of 2 lime wedges, and 1 teaspoon of water. Season with salt and pepper.
2
Cook the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 4 minutes per side, or until lightly browned. Add the tomatillo-poblano sauce (carefully, as the liquid may splatter) and 1/2 cup of water. Loosely cover the pan with foil and cook, without stirring, 10 to 12 minutes, or until the liquid is slightly reduced and the chicken is cooked through.** Transfer to a large bowl (including any sauce from the pan). Rinse and wipe out the pan.
**An instant-read thermometer should register 165°F.
3
Make the spiced rice:
Meanwhile, in a medium pot, combine the rice, remaining spice blend, a big pinch of salt, and 2 cups of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Cook the peas:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat.
5
Shred the chicken:
Using two forks, shred the chicken into bite-sized pieces. Taste, then season with salt and pepper if desired.
6
Warm the tortillas & serve your dish:
If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, spiced rice, shredded chicken, sliced radishes, and sour cream. Serve the tacos with the cooked peas and remaining lime wedges on the side. Drizzle the peas with the lime mayo and garnish with the cheese. Enjoy!
Tips from Home Chefs
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