"From a couple years now, salsa verde has become one of my favorite salsas. Its tanginess and taste is always delicious, doesn't matter if its made cooked or raw. Best thing is that it doesn't need a lot of effort to prepare, and it can be combined with a bunch of ingredients and become a complete new salsa: mixed with avocado and cilantro to make guacamole salsa, with poblano pepper over rice, with serrano chile over tacos, or with cream for some enchiladas suizas. This recipe is one of the easiest I've made and its perfect to make tacos or be eaten with a side of mexican rice. I hope you enjoy."
Total Servings: 4
- 4 skinless, boneless chicken breasts
- - salt and pepper to season
- 2 tbsp vegetable oil
- 2 cups of chicken broth
- 1 lb tomatillos, cut into 1-inch pieces
- 1 medium onion, thinly sliced
- 2 medium garlic cloves, crushed
- 1 small jalapeño or serrano chile, with or w/o seeds (its up to you), thinly sliced
- - White mexican rice or corn tortillas
- - Fresh cilantro leaves for garnish
- - Lime wedges
- Season chicken breasts with salt and pepper on both sides.
- Over medium-high heat, heat oil in a large skillet. Sear chicken breasts until golden brown, 3–4 minutes per side. Transfer chicken to a platter and reserve. Add broth to skillet and bring to a boil, scraping up browned bits.
- Stir in the diced tomatillos, onion, garlic, and jalapeño. Reduce heat to medium and simmer until tomatillos start to break down, about 10 min. Return chicken breasts to pan and continue to simmer until sauce is thickened and chicken is cooked through, about 10 minutes longer. Do not simmer too long, or the sauce will taste bitter.
- Season sauce to taste with salt and pepper. Serve with mexican rice or shredded in tortillas, with cilantro and lime wedges for garnish.