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Chicken Verde (Gluten Free)

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Extra Virgin Olive Oil
to taste Adobo Seasoning
1 large sweet yellow onion
4 large garlic cloves, pressed or minced
2 teaspoon ground cumin
1 poblano pepper
2 cans mild diced green chilies
1 cup chicken broth
2 cups canned or jarred (green) tomatillo salsa
1 bunch cilantro


  1. Toss chicken with olive oil and adobo seasoning
  2. Preheat large skillet over medium-high heat. Add olive oil to pan and brown chicken in batches; transfer to platter.
  3. Add another tablespoon of olive oil to the same pan and sauté onion, garlic, ground cumin, and Poblano pepper until translucent, about 5 minutes.
  4. 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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