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Zeid and Candice read and discuss ‘We have always lived in the castle’ by Shirley Jackson. An uncomfortable book about murder and an entirely insufferable little village. Then we cook Shredded Chicken in Salsa Verde.
Shredded Chicken Salsa Verde
Ingredients
Salsa
- 1/2 Onion
- 4 Garlic Cloves
- 6 Tomatillos
- 2 Large Jalapeños
- 2 limes
- 1/2 bundle of Cilantro
- Salt to taste
Meat
- 2 cups of water
- 2 lbs. of chicken thighs (frozen)
- 2 Potato (I used Golden, Russet would work too)
- 1/2 Onion
- 3 Garlic Cloves
- 4 oz of roasted red bell pepper
- Salt, pepper
- Oregano
- Garlic and onion powder
- Oil
Chips
- 20 corn tortillas
- Oil
Garnish
- queso fresco or cotija
- Sour cream
Kitchen Equipment
- Blender
- Deep Frier
- Roasting pan
Instructions
Salsa
- Roast the peppers, tomatillos, half onion, garlic on the broiler for 10 minutes on the topmost rack
- Blend roasted veggies, add water to get everything off the pan into the blender
- add the rest of the salsa ingredients to the blender and blend thoroughly
Meat
- Boil the frozen chicken in a pot with the water until the water is evaporated
- add half cup of olive oil and fry the chicken with onions, garlic and roasted red peppers until the chicken gets crisp and the veggies are aromatic (10-15 min)
- then add the salsa from the blender (enough to cover) and simmer for 5-10 min
Chips
- Cut the tortillas into slices and deep fry until golden brown
Serve on a plate of tortilla chips, garnish with sour cream and queso fresco or cotija.
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