Stewed Chicken with Tomatillos |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I 3wanted to make chicken enchilades verdes, but we are allergic to corn, so I came up with this and served it over brown rice. You can adjust the heat by adding or removing chiles. Ingredients:
2 chicken breasts |
4 tomatillos, chopped |
2 cloves garlic, chopped |
1 cup chicken broth |
1/2 onion, chopped |
1 serrano chili, minced |
salt |
Directions:
1. Simmer chicken breasts in chicken broth until cooked.
2. Remove breasts from broth and shred when cool.
3. Place remaining ingredients in broth and simmer until soft.
4. Put chredded chicken back in pot, and simmer everything an additional 15 minutes.
5. Serve over brown rice.
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