The sauce on this dish is wonderful. So incredibly flavorful. I wasn’t sure if this was a dish for a PP or PV day since you’re not really eating the sauce. I figured if you ate more of the chicken you could get by on a PP day. Your call. But as much as it seems like a difficult dish to make, it’s really rather easy and you will impress your friends. You can make this dish with beef, chicken, pork or even lamb. Have a great Friday night everyone!
CHILE VERDE1 1/2 pounds tomatillos, halved
5 garlic cloves, whole
2 jalapenos, halved and seeded
2 onions, chopped after roasting
2 Anaheim chilis, halved and seeded
1 bunch cilantro, chopped
4 chicken breasts
1/2 t garlic powder
1 T dried oregano
2 1/2 cups low sodium chicken broth
salt and pepper
Roast tomatillos, cut side down, with the garlic cloves, onions, jalapenos and Anaheim chilis under the broiler for about 10 minutes. Once cool enough to handle, puree with cilantro.
In a large Dutch oven, brown the onion in a bit of cooking spray for 8 minutes. Add the garlic and cook for another minute. Add the chicken, garlic powder and oregano and cook until chicken is almost done, about 5 minutes. Add the chili puree and chicken broth and simmer, covered for 40 minutes. Season with salt and pepper and cook for another 30 minutes, uncovered.