Serious Eats: Recipes

Chicken Green Chile Tacos

Chicken thighs braised in a tangy and spicy green salsa made with tomatillos and chilies, served in warm tortillas. [Photographs: J. Kenji Lopez-Alt]

Note: If Hatch chiles from New Mexico or Anaheim peppers are not available, substitute 1 poblano peppers and 1 wax pepper.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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