Serves 1
Directions
- 1Heat up your pan with some cooking oil.
- 2Add three diced chicken breast to the pan.
- 3Season the chicken with salt, black pepper, and garlic powder.
- 4Mix the chicken and cover the pan to cook.
- 5Boil 12 tomatillos, two serrano peppers, two garlic cloves, and a quarter of an onion.
- 6Keep an eye on the tomatillos and remove them once they change color, before they burst.
- 7Strain everything, let them cool down.
- 8Add the cooled tomatillos, peppers, garlic, and onion to a blender with a little bit of cilantro and 1 teaspoon of chicken bouillon.
- 9Blend the salsa and set it aside.
- 10Return to the chicken; once the juices evaporate and it starts to brown, add some diced onion.
- 11Finally, add the green salsa to the chicken.
- 12Give that a good mix and cover.
- 13Once it comes to a simmer, it is ready.
- 14Taste for salt and add more if needed.
- 15Optionally, add more diced cilantro on top.
Ingredients
- 3 diced chicken breast
- cooking oil
- salt
- black pepper
- garlic powder
- 12 tomatillos
- 2 serrano peppers
- 2 garlic cloves
- 0.25 onion
- 1 handful cilantro
- 1 teaspoon chicken bouillon
- diced onion
Equipment
panblenderfrying pan
Tips
- Do not let the tomatillos burst or the salsa will be bitter.
- Taste for salt before serving.
- Serve with chopped cilantro, buttery white rice, cauliflower, and green chilis.
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