Chicken with Rajas and Corn

Name: Chicken with Rajas and Corn
Yield: makes 6 tacos
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 jalapeño 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)

January 26, 2012

This quick, convenient recipe is a Southwestern take on a popular Southern classic—sweet summer corn and barbecued chicken. Sautéing the chicken to brown the surface deepens both color and flavor and approximates the Mexican technique of cooking on a comal or griddle. To cut down on the preparation time for this recipe, use a good, all-natural rotisserie chicken from the grocery store.

Recipe notes

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