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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is in my family's Top 10 list. Quick and easy and very good. I found it in the food column of my local paper (San Jose Mercury News) several years ago. Addendum: I couldn't find tomatillos in the grocery store when I wanted to make this recently. I substituted an equivalent sized bottle of Salsa Verde and got nearly the same results. Just look for one that the primary ingredient is tomatillos. Ingredients:
2 tablespoons olive oil |
1 lb skinless chicken breast half, diced |
3 shallots, peeled and chopped |
3 garlic cloves, peeled and chopped |
1 (15 1/2 ounce) can tomatillos, drained and cut up |
1 (15 1/2 ounce) can tomatoes |
1 (10 ounce) can chicken broth |
1 (6 ounce) can diced mild green chilies |
1/2 teaspoon dried oregano, crumbled |
1/2 teaspoon coriander seed, crushed |
1/4 teaspoon ground cumin |
2 (16 ounce) cans white kidney beans, drained |
1 lime, juice of |
salt |
fresh ground pepper |
chopped red onion |
fresh cilantro |
jalapeno |
tomato |
avocado, sliced |
sour cream |
shredded monterey jack cheese |
lime wedge |
Directions:
1. In a large saucepan, heat olive oil.
2. Add chicken and cook, stirring often, just until beginning to brown.
3. Remove with slotted spoon and set aside.
4. Add shallots and garlic to pan and sauté until softened.
5. Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.
6. Bring to boil, then immediately reduce heat and simmer about 20 minutes.
7. Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot.
8. Add lime juice and season to taste with salt and pepper.
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