Chicken Quick Chile Verde

Chicken with Quick Chile Verde

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00:29
00:09
00:20

4 servings

Ingredients

  • 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 jalapeño pepper, seeded and chopped
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • Grapefruit, Walnut, and Feta Salad
  • Herbed Corn Muffins
  • Rosemary-Garlic Roasted Potatoes
  • Snap Pea and Radish Sauté

Directions

  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.

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