I usually prepare this, sprinkle some cheese on top and serve it with corn tortillas and rice. Whatever you have in mind though, I am sure this tomatillo chicken will be a hit at your dinner table.
2 chicken breasts, diced in 1 inch pieces
3 tablespoons vegetable oil
Salt and pepper
1 pound tomatillos, husks removed
1 white onion, sliced
1 poblano chile, chopped
3 clove garlic, peeled
2 teaspoons dried oregano
1. In a saucepan, combine the tomatillos and just enough water to cover. Bring to a boil, then simmer until tender, about 5 minutes. Using a slotted spoon, transfer the tomatillos to a food processor; reserve 1/3 cup cooking water. Puree the tomatillos with the onion, poblano, garlic and oregano.
2. In a large skillet, heat the 2 tablespoons oil over medium-high heat. Add the tomatillo puree and cook, stirring, for 10 minutes. Stir in water if too thick. Allow to reduce.
3. In another skillet, add 1 tablespoon oil and add the chicken to brown. Once browned and just cooked all the through add the chicken to the tomatillo salsa and let simmer on low heat for 15-20 so that the flavors permeate the chicken.
Sprinkle with cheese and serve with corn tortillas, rice, and beans.
Download: Tomatillo Chicken Recipe