Tuesday, June 10, 2014

Chicken Chili Verde

Usually when a recipe calls for a verde sauce I use a good commercial one like Trader Joe's. This time I made one from scratch and it was really pretty tasty. It also made a lot so I was able to save more than half for other dishes I may make this week.

Verde Sauce
3 cups low sodium chicken broth
8 large tomatillos, husked and quartered
2 jalapeno peppers, seeded and chopped
2 garlic cloves, sliced
1 large white onion, chopped
1 bunch of cilantro
Juice of two limes
1 t ground cumin
salt and pepper

4 boneless chicken breasts-salt and pepper each side

In large pot bring broth to boil, add tomatillos, jalapenos, and garlic and bring to a high simmer for 6 minutes. Add the onion, cumin, cilantro, lime juice and salt and pepper. Cook for a few more minutes then transfer to food processor or use an immersion blender right there in the pot and blend the mixture until smooth. Taste for salt and pepper. Set aside.

In skillet with lid, brown the chicken breasts about 3 minutes per side. Then ladle on enough verde sauce to cover. Bring to a boil, then cover and simmer for 30 minutes. When chicken has cooked, shred the chicken into the sauce.

I made quinoa, but this would be great with rice.

I garnished with some chopped tomato, avocado and a dollop of Greek yogurt.

The side dish is just sautéed garlic, red pepper strips and chopped kale drizzled with some vinegar.

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