Shredded Chicken In Green Sauce

Filed under: Brunch, Cultural Foods - Mexican, Dinner, Hot & Spicy, Lunch, Main Dish, Meat - Chicken.

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

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

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

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