Chicken Chili Verde
- Yield servings
- 4 large pablano peppers
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 -- jalapeno pepper (seeded and chopped)
- 1 -- med. chopped onion
- 3 cloves garlic, grated
- 20 -- tomatillos, peeled and coarsely chopped
- 2 -- limes, one zested
- 2 1/2 cups chicken stock
- 1 1/2 teaspoons cumin
- 1/4 cup chopped cilantro
Heat broiler and a grill pan to high
drizzle grill pan with olive oil and when hot place chicken on it. season with salt and pepper and cook through. Chop into bite sized pieces.
while cooking the chicken,place pablano peppers under broiler and char on all sides. (about 15 min.) remove from broiler and place in a bowl and cover with plastic wrap for 5 minutes. Peel, seed and chop peppers.
heat a dutch over or soup pot over med-high heat and add onion, jalapeno and garlic. let cook while you put the tomatillos in a food processor or blender and just pulse till its the consistency of chunky salsa. then add them to the onion, jalapeno and garlic and cook for 5 min.
Add chicken stock to pot and stir in chicken and cumin. simmer for 5 min. and add pablano peppers and 3 tbls. chopped cilantro. turn heat off.
Add juice of 2 limes and serve topped with cilantro and lime zest.