Careme

Instructions

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1. 1.

   Slice 12 ounces organic zucchini into 1/2-inch half-moons. Dice 8 ounces Roma tomatoes, finely chop 1/2 medium yellow onion, mince 2 garlic cloves, chop 1/4 cup cilantro, and halve 1 lime.

2. 2.

   Pat 1 pound boneless skinless chicken thighs dry and season with the juice from 1/2 lime, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon dried Mexican oregano, and 1/2 teaspoon ground cumin. Let stand for 10 minutes.

3. 3.

   Make the smoky tomato mixture by combining the prepared 8 ounces diced Roma tomatoes with 1 tablespoon minced chipotle pepper in adobo, 1/2 teaspoon dried Mexican oregano, and 1/4 teaspoon kosher salt.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in one layer and sear for 5 to 6 minutes. Turn and cook for another 4 to 6 minutes, until browned and the thickest pieces reach 165°F. Transfer to a plate and rest for 5 minutes.

5. 5.

   Add 1 tablespoon olive oil and the prepared 1/2 medium chopped yellow onion to the skillet; cook for 2 minutes. Add the prepared 12 ounces sliced zucchini and cook for 4 to 5 minutes, stirring occasionally, until browned but still firm. Add the prepared 2 minced garlic cloves and cook for 30 seconds.

6. 6.

   Stir the smoky tomato mixture into the vegetables and simmer for 3 to 4 minutes, scraping up the browned bits. Squeeze in the juice from 1/2 lime, return the rested chicken and its juices to the skillet, and turn the chicken once to coat it in the sauce.

7. 7.

   Warm 6 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Plate the chicken and calabacitas with the tortillas, then scatter the prepared 1/4 cup chopped cilantro over the top.