Green chile chicken soft tacos (Tacos de pollo al chile poblano) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 198) by Rick Bayless and Deann Groen Bayless

  • poblano chiles
  • chicken breasts
  • Show all ingredients...

  • EYB Comments

    See recipe for serving suggestions and variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted tomatillo salsa (Salsa de tomate verde asado); Simple guacamole

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for serving suggestions and variations.

  • Soulkitchenjen on April 23, 2023

    These were fine. I used the salsa verde. They seemed to be lacking something.

  • TrishaCP on August 19, 2021

    We really loved these tacos. We grilled the chicken, so I followed the directions to add the garlic in with the onions and peppers. Once the chicken was combined with the vegetables, we added the lime.

  • Delys77 on February 27, 2015

    Pg. 198 I also really liked this dish. The combination of flavours is very nice and it fairly healthful. I would suggest pulling the chicken, slicing, then returning to the pan for the glazing with lime. This way more surface area will be flavoured. I also found that my chicken needed about 12 minutes cooking. Tomatillo salsa is perfect accompaniment here, except that I blended the onion into the salsa.

  • sapahl on August 08, 2011

    This recipe really turned me on to the wonders of poblanos. The technique of glazing the chicken with lime and garlic is really nice and very tasty we have substituted cider vinegar for the lime in a pinch and we probably like that version even better!

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