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Shredded Chicken In Green Sauce
Filed under: Brunch, Cultural Foods - Mexican, Dinner, Hot & Spicy, Lunch, Main Dish, Meat - Chicken.
Ingredients: 4 skinless, boneless chicken breast halves 2 c. chicken broth 1 Tb. oil 1 small onion, chopped 2 medium garlic cloves 6 medium tomatillos, husked and quartered 2 Serrano chiles 1/2 c. loosely packed cilantro 1 tsp. Dried oregano, crumbled 1/2 tsp. Ground cumin 1/2 tsp. Sugar 1/2 tsp. Salt 1/8 tsp. Pepper Directions: In a medium saucepan, simmer the chicken with the broth, over medium low heat until the chicken is no longer pink inside, about 12 minutes. Remove the chicken to a bowl, cover and let stand while making the sauce. Reserve the broth. In a skillet, heat the oil and cook the onion and garlic until softened, 3 to 4 minutes. Scrape the mixture into a blender or food processor. Add the tomatillos, Serrano's, cilantro, oregano, cumin, sugar and 1/4 cup of the chicken broth. Puree until smooth. Transfer the mixture to a sauce pan and cook about 8 minutes, stirring to reduce the liquid and blend the flavors. Add salt and pepper. Shred the cooled chicken and mix with the sauce. (Can also be used as a filling for tacos and burritos.)  Recipe Summary: Cook Time: 24 Minutes Comments: Other recipes by Murski Homestead B&B: Roasted Red Pepper Salsa Spiced Melon Balls Creole Stuffed Summer Squash Jalapeno Cheesecake | |
Recipe Provided By:
Murski Homestead B&B Brenham, TX  Detailed Listing | Website Brenham Bed and Breakfast Inns |