Chicken Salsa Verde Tortilla Skillet
Homemade salsa verde gives this Chicken Salsa Verde Tortilla Skillet the kick. Corn tortillas and cheese topped with cilantro is perfect.
Who doesn’t like a one pot recipe? This tortilla skillet uses homemade corn tortillas which give that extra touch of love. It would be equally as good using store bought. Here is the recipe which includes a video for my homemade corn tortillas.
I love making my own salsa, so making salsa verde for this recipe gives it just the added touch the chicken salsa verde tortilla skillet needs.
Start by charring the tomatillos, garlic and onions in the skillet you are going to use to make the recipe.
Look at this gloriousness. This is the start of something good.
After charring the tomatillos, garlic and onions add the peppers to the pan and char them.
If you have any salsa left over and you don’t want to share it hide it in the back of the fridge. When everyone goes to bed grab some tortilla chips and that salsa verde. It doesn’t even need to be midnight to enjoy this snack.
If you love pickled jalapenos and carrots like you find on the salsa bar checkout this recipe for escabeche
What makes this recipe so easy is that you start by cooking the chicken and rice in the skillet. Mix in the rest of the ingredients and throw it in the oven. Then this will give you time to clean up the kitchen so you can enjoy your meal when the oven timer goes off.
Chicken Salsa Verde Tortilla Skillet
Ingredients
- 1 onion-peeled and quartered
- 6 cloves garlic-skin on
- 6 tomatillos-peeled
- 3 poblano peppers
- 1 jalapeno
- salt and pepper
- 2 1/2 cups chicken broth
- 1 lb chicken breast-boneless and skinless
- 3/4 cup white rice
- 6 corn tortillas-store bought or make your own-see video
- 1 cup fresh corn or frozen-see video
- 1/4 cup cilantro-chopped
- 1 1/2 cups cheddar cheese-shredded
- 1 1/2 cups monterey jack cheese-shredded
- avocado-garnish
- pickled jalapeno-garnish
- radish-garnish
- lime wedges-garnish
- cilantro-garnish
- chopped tomato-garnish
Instructions
- Heat a cast iron skillet over medium high heat. Cook the onions, garlic, and tomatillos, turning often until charred on all sides. About 5 minutes.
- Remove from the skillet and set aside. When cool remove the skins from the garlic cloves.
- Put the skillet back on the stove on medium heat and add the poblanos and jalapeno pepper. Cook, turning often until charred on all sides. Remove and put in a bowl covered with plastic wrap or a ziploc bag to steam. For about 10 minutes. After 10 minutes peel off the char and remove the seeds.
- Add the peppers, onion, garlic and tomatillos to a blender. Puree until smooth, set aside. Check for salt and add to taste.
- Return the skillet to high heat, add chicken