Tender chicken thigh strips are expertly seasoned and sautéed to perfection, the chicken offers a juicy and succulent texture. Accompanied by sliced onions and bell peppers, each bite presents a delightful fusion of savory and tangy notes. The combination of corn tortillas, sour cream, and Chile de Arbol sauce adds a satisfying element to the dish, while the vibrant colors and zesty taste are enhanced by the refreshing garnish of a fresh lime wedge.
Nutritional facts
Protein
40g
Carbs
48g
Calories
590
Fat
28g
Ingredients
Chicken ThighCanola and Olive Oil BlendCorn TortillaPlum TomatoGarlicSour CreamOnionWhite PepperKosher SaltChile de ArbolChicken BaseGreen Bell PepperRed Bell Pepper
Reviews
4.2
Based on 151 reviews
Chef Santos Miguel Jiménez was born in Mexico City but was raised by parents from the regional culinary destination of Oaxaca who were bakers by trade and directly contributed to his interest in cooking. In 1993, Jiménez immigrated to the United States with the sole purpose of expanding his culinary training and professional experience. Jiménez began his restaurant experience in the U.S. as a dishwasher at an Italian restaurant but quickly moved into a cook role when the restaurant needed to fill an empty spot — Jiménez hasn’t looked back since. He rose to pantry or prep chef in a short time, but got an itch to expand his culinary focus. A few years later he earned a sous chef position at P.F. Chang’s, which he held for four years. He then worked for seven years at Boom Noodle, where he was promoted to chef, and then for four years at Wild Ginger as head chef. Jiménez is dedicated to excelling in the restaurant industry, building successful teams and creating dishes that showcase his years of effort and experience across different culinary traditions. In his own words: "Nothing has been easy, but the time has come to share with even more people a little of what I have learned in my culinary career and the flavors of my Dear Mexico — the recipes that I have engraved in my hands."
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