I let RJJ take the lead on cooking for this one. He followed the recipe exactly, and did a great job. I’m definitely saving the chile verde recipe to use in other dishes. Not sure what yet, but I’m sure I’ll find something!
Chile verde requires tomatillos, a staple in many Mexican dishes, and are quite cheap. But when I was reviewing our grocery store receipt, I discovered that we had been charged for tamarillos, which were incredibly expensive. We were overcharged by over $10! I made RJJ drive us back to the store so we could fix the charges. I’m glad to report that the manager at the store was eager to fix the mistake and we got the problem solved pretty quickly. Just another reminder to always check your receipt when you leave the store!
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 8 ounces tomatillos, coarsely chopped (about 3)
- 1 large jalapeÃ±o pepper, seeded and chopped
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 6 minutes on each side or until done.
2. While chicken cooks, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeño); cook 8 minutes or until vegetables are tender, stirring occasionally.
3. Place tomatillo mixture in a blender*; add lime juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.
*Or food processor.
We served with a bag of frozen mixed Mexican style veggies. Leftovers were still good too!
Recipe from Cooking Light.