|
Title: Chicken in Salsa Verde Categories: Main dish, Chicken, Mexican Yield: 6 Servings 2 ts Canola oil 1 lb Chicken pieces, skinned, -boned 1/2 Onion, chopped 1 Garlic clove, minced 1 lb Fresh or 12 ounces canned -tomatillos 3 Whole roasted green chilies, -chopped 1/2 c Apple juice 1 tb Fresh chopped cilantro Spray a non-stick skillet with vegetable cooking spray. Heat oil and saute chicken. Add onion and garlic, stirring until limp. Add remaining ingredients. Reduce heat, cover, and simmer about 15 minutes. Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray |