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
- 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.