Salsa Verde Chicken

Serves 6 adjust servings

This dish is perfect for your next taco bar/burrito bowl situation!

Ingredients

2 lbs chicken breast or thighs (boneless, skinless), cut into 1
1 yellow onion
2 green bell pepper
1 serrano or jalapeno peppers
4 tbsp extra virgin olive oil
sea salt and pepper
23 oz jar crushed tomatillos
3 garlic cloves, minced
2 tsp cumin, ground
2 tsp dried oregano
1/2 cup cilantro, chopped
6 lime wedges
Optional garnishes: raw cheddar, radishes, cilantro, sour cream, avocado

Instructions

Prep Veggies with KitchenAid:

1. Using Food Processor attachment with dicing blade, dice onion, bell peppers, and serrano peppers.
2. Change blade to slicing blade and slice radishes for garnish.
3. Change blade to shredding blade and shred cheese for garnish.

For Salsa Verde Chicken:

4. Heat large Dutch Oven over medium-high heat with 2 tbsp extra virgin olive oil until hot. Meanwhile, season chicken on both sides with sea salt and pepper. When oil is hot, add chicken and brown for about 5 minutes on each side. Remove to a plate and set aside.
5. In same dutch oven, add remaining 2 tbsp extra virgin olive oil and when hot, add diced onions and peppers. Add garlic, cumin, and oregano cook until veggies are soft, about 10 minutes.
6. Pour in jar of crushed tomatillos, stirring to incorporate, then let cook over medium high heat for about 5 minutes to reduce. Make sure to stir several times.
7. Add back in chicken and simmer over low for about 10 minutes or until chicken is fork tender and can shred easily with a fork. Taste and adjust seasonings if needed.
8. Stir in chopped cilantro and squeeze in some fresh lime juice. Then serve and garnish with your favorite toppings!