A versatile dish perfect for bowls, salads, or tacos, made with chicken breasts and a blend of poblanos, jalapenos, and tomatillos, creating a flavorful salsa verde. It's a crowd favorite and great for leftovers!
1: Preheat broiler to high and line a baking sheet with aluminum foil.
2: Rub olive oil over the chilies and place them skin side up on the baking sheet.
3: Broil chilies until blackened and blistered (about 5-10 minutes).
4: Wrap the broiled chilies tightly in tin foil and let them steam for 10-15 minutes.
5: Peel off the waxy, blistered layer of the chilies and discard.
6: In a blender, combine poblanos, jalapeno, onion, garlic, tomatillos, cilantro, lime juice, cumin, chicken broth, and 1 tsp salt. Blend until nearly smooth.
7: Heat 2 tbsp olive oil in a skillet or dutch oven over medium heat.
8: Season chicken with salt and pepper, add to the hot skillet, and sear until golden brown (about 5-7 minutes per side).
9: Pour the salsa verde sauce over the chicken, bring to a simmer, and reduce heat to medium-low.
10: Cover and cook until chicken is tender enough to shred (about 20 minutes).
11: Shred chicken with two forks and toss in salsa verde.
12: Serve in bowls, salads, tacos, burritos, or with tortilla chips.
