serves 2
Salsa:
- 6 tomatillos
- 1 jalapeño (keeps seeds for extra spicy or remove seeds for mild)
- 1/2 white onion
- 1 packed cup fresh cilantro
- 1tsp salt
- 1/2 lime
- 3 garlic cloves peeled
1. Peel and wash tomatillos and add to hot cast iron skillet with jalapeño, garlic cloves and onion.
2. Rotate occasionally. Let all vegetables begin to char and then remove from pan.
3. Turn heat off and add 1 cup water to skillet and scrap bottom of pan.
4. Add all vegetables, fresh lime juice and water from skillet to food processor and blend for about 1 minute.
Chicken:
- 2 chicken breasts
- 2tsp onion powder
- 2tsp garlic powder
- 2tsp chili powder
- 1tsp salt
- 1tsp pepper
- 1/2tsp paprika
- 2tbs olive oil
- Salsa verde
-4cups chicken broth
- (Optional: cheddar cheese)
1. Mix spices all together and rub on both sides of chicken breasts.
2. Add olive oil to cast iron and then sear chicken on each side until browned.
3. Add salsa verde and 1 cup chicken broth to cast iron and bring to a simmer.
4. Lightly baste chicken with salsa verde and cook until internal temperature reaches 165. (Top with cheese if desired). Once salsa verde thickens, gradually add more chicken broth.
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