Chicken in Salsa Verde
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
canola oil
|
|
| 1 | pound |
chicken pieces
skinned, boned |
|
| ½ |
onions
chopped |
*
|
|
| 1 |
garlic cloves
minced |
*
|
|
| 1 | pound |
tomatillos
fresh or canned |
*
|
| 3 |
green chili peppers
chopped |
*
|
|
| ½ | cup |
apple juice
|
|
| 1 | tablespoon |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
canola oil
|
|
| 453.6 | g |
chicken pieces
skinned, boned |
|
| 0.5 | each |
onions
chopped |
*
|
| 1 | each |
garlic cloves
minced |
*
|
| 453.6 | g |
tomatillos
fresh or canned |
*
|
| 3 | each |
green chili peppers
chopped |
*
|
| 118 | ml |
apple juice
|
|
| 15 | ml |
cilantro
|
|
Directions
Spray a non-stick skillet with vegetable cooking spray.
Heat oil and sauté chicken.
Add onion and garlic, stirring until limp.
Add remaining ingredients.
Reduce heat, cover, and simmer about 15 minutes.
