Look at this tray of ingredients - isn't it inspiring? I had all of my ingredients out to make a tomatillo salsa and just had to take a picture.
Anyway, the plan for last night's dinner was something with a Mexican flair. I was thinking of a creamy, cheesy casserole or enchiladas, but decided to keep it light, fresh, and healthy since we'll be doing a lot of eating in Vegas this weekend!
I wanted some sort of chicken stew, something with the flavors of my White Chicken Chili but without all of the work. So I decided to put together a simple tomatillo salsa, cook and shred some chicken, and let it all simmer to give it that stew-like feel. I had everything done in about 25-35 minutes, earning this dish a Quick and Easy tag.
This meal is one of the best things I have made over the past few weeks, and I'm so happy to have leftovers for tonight. I served the chicken over brown rice, and with a side of sauteed veggies - red and green bell peppers, green onion, black beans, and corn.
Ingredients - Tomatillo Salsa
- 6 tomatillos, husks removed, chopped
- 3 cloves garlic
- 1/2 bunch cilantro, thoroughly washed
- 1 sm onion, roughly chopped
- juice from 1/2 of a lime
- 1 jalapeno, seeds and ribs removed (unless you want it to be really spicy) and roughly chopped
- Approximately 1/2 tsp salt
Ingredients - Chicken
- 3 boneless chicken breasts
- 1.5 c water, 1.5 c chicken broth (or more - you want the chicken to be just covered)
- Spices - anything you want! I used 1 tsp chili powder, 1 tsp cumin, 1/4 tsp chipotle chili powder, 1 tsp Mexican oregano (measurements are approximate)
- Additional 1/2 c chicken broth
- Chicken - place the chicken in a pot and cover with broth and water. Add spices. Bring to a steady simmer to poach - remove at 165-170 degrees. Shred with two forks.
- Salsa - Put all of the salsa ingredients in a blender and blend. I kept mine just a touch chunky.
- Putting it all together - put about half of the salsa in a large saute pan with 1/2 c chicken broth. Bring to a light simmer. Add chicken and let simmer until heated through. Serve over brown rice, rice, or chips, or tostada shells (I used brown rice) and top with queso fresco, chopped green onions, and cilantro.