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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|
- 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, ground cumin, 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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