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.
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