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Chicken Verde (Gluten Free)
Serves 4 to 6
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Ingredients:
| Extra Virgin Olive Oil |
| 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.
| Course: | Dinner |
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