Sunday, February 3, 2013

Green Chicken : for pulled chicken tacos , burritos , nachos :or diced for chicken chili


2 Boneless, skinless Chicken Breast
1 cup Chicken Broth
1 cup of Tomatillo Salsa (posted above)
1 diced white or yellow onion
4 Stems of Cilantro 
2 teaspoons of cumin
2 teaspoons of Mexican Oregano
1 teaspoon of Sea Salt 
1 teaspoon Black Pepper
2 teaspoons of canola oil

Heat a heavy cast iron or stock pot at medium high
  Add oil
 Season chicken breast with salt and Pepper and add to pot 
 cook for 2 minutes and then turn over and cook an additional two minutes 
Add all other ingredients and bring to a low boil
Cover and reduce Heat to Simmer
Cook until chicken is tender
Cool chicken in sauce 

Remove chicken from sauce and pull with two forks and add sauce from pot to moisten chicken , be careful to not add to much sauce if making tacos and burritos it will make the tortilla or shells fall apart. 
(Sauce can be served on the side)
Pulled chicken can also be used for nachos

If you want to make Green chili chicken dice the chicken instead of pulling

Used the Pulled Chicken to make Green Chili Chicken Empanadas

Roll out store bought pie crust cut into 5 rounds using a large biscuit or cookie cutter. Fill round with pulled chicken and 1 tablespoon of Monterey Jack shredded cheese , fold in half , use a fork to seal the edges,  brush with a beaten egg and bake at 400 degrees for about 20 minutes or until golden brown.

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