As in much of my cooking inspiration – this started with a sale. Circling the produce section – I found tomatillos were on sale – $.99 cents a pound. Certainly a sale I could not resist – I grabbed a pound of the tomatillos, a jalapeno, an onion and decided I would be making more than salsa verde with this combo – I would make dinner.
Okay, so I kind of did end up making salsa verde – but not with chips or to dump on top of a random Mexican dinner. I opted to braise the chicken in this salsa verde.
So my technique for the salsa was pretty simple. I prepped and chopped all the veggies for the food processor, tossed them in and pulsed till it was a “non-chunky” salsa consistency. I only added one seeded jalapeno which didn’t add any notable heat. I love hot peppers – but my daughter’s belly doesn’t so much – so I have to skimp on good peppers most of the time. So add another jalapeno or other peppers if you’d like a bit more bite and heat.
The rest of this dinner is just as simple. Brown chicken on both sides, add salsa verde and vinegar to skillet, bring to a boil, cover, reduce heat and simmer for an hour – stir occasionally. Add lime juice, cilantro, salt and pepper before serving. Done.
Outcome – delicious! Taste is crisp, light and tangy – tomatillos have a flavor all of their own. Chicken is juicy and tender. Serve chicken over white rice with lots of “salsa” from the skillet. Love it! Muy bueno!
I love it when a plan comes together. Not your every night, average dinner – yet doesn’t require a list of costly, exotic ingredients that you wouldn’t keep on hand. Hope you enjoy…XOXO.
- 3 pounds boneless chicken thighs
- 1 tablespoon oil
- 1 pound tomatillos
- 1 jalapeno
- 1 large onion
- 4 cloves garlic
- 1/2 cup white vinegar
- 2 limes
- salt and pepper to taste
- Remove husks and wash tomatillos.
- Chop tomatillos, jalapeno, onion and mince garlic.
- Put chopped veggies in food processor. Pulse until salsa consistencey.
- Heat oil an a large skillet over high heat.
- Cut chicken into desired size and salt and pepper both sides.
- Brown chicken on both sides.
- Reduce heat to medium. Add "salsa" mixture and vinegar to chicken.
- Bring mixture to a boil, cover and reduce heat to low.
- Simmer covered for 1 hour, stirring occasionly.
- Salt and pepper to taste (generously) and add juice of two limes. Stir well.
- Serve chicken over white rice with lots of the "salsa chunks and juices" Sprinkle a big pinch of fresh cilantro on top. Enjoy : )
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