4 boneless skinless chicken breasts or thighs, cut into bite-sized pieces
Adobo seasoning, to taste
1 large sweet yellow onion, chopped
4 cloves large garlic, pressed or minced
1 teaspoon cumin seed
1 Poblano pepper, finely chopped
2 cans mild diced green chilies
1 cup chicken broth
1 cup canned or jarred (green) tomatillo salsa
1 bunch cilantro, (about 3/4 cup chopped)
Directions:
Toss chicken with olive oil and Adobo seasoning.
Preheat large skillet over medium-high heat. Add olive oil to pan and brown chicken in batches; transfer to platter. Add another tablespoon of olive oil to the same pan and sauté onion, garlic, cumin seed and Poblano pepper until translucent, about 5 minutes.
Add remaining ingredients and chicken back to pan; bring to boil. Reduce heat and simmer, covered for 20 minutes. Season, to taste, with adobo seasoning. Serve over hot cooked rice topped with cheese and sour cream.
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4 boneless skinless chicken breasts or thighs, cut into bite-sized pieces
Adobo seasoning, to taste
1 large sweet yellow onion, chopped
4 cloves large garlic, pressed or minced
1 teaspoon cumin seed
1 Poblano pepper, finely chopped
2 cans mild diced green chilies
1 cup chicken broth
1 cup canned or jarred (green) tomatillo salsa
1 bunch cilantro, (about 3/4 cup chopped)
Directions:
Toss chicken with olive oil and Adobo seasoning.
Preheat large skillet over medium-high heat. Add olive oil to pan and brown chicken in batches; transfer to platter. Add another tablespoon of olive oil to the same pan and sauté onion, garlic, cumin seed and Poblano pepper until translucent, about 5 minutes.
Add remaining ingredients and chicken back to pan; bring to boil. Reduce heat and simmer, covered for 20 minutes. Season, to taste, with adobo seasoning. Serve over hot cooked rice topped with cheese and sour cream.
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