Salsa Verde Chicken

Directions

1. 1

   Add poblanos to a large baking sheet lined with aluminum foil. Turn broiler to high and adjust oven rack position to around 5 inches away from broiler. Rub olive oil over the outside of the chilies then place them skin side up on your baking sheet. Broil until blackened and blistered all around, about 5-10 minutes.

2. 2

   Remove chilies from the oven and wrap them up tightly in the tin foil. Let them steam for 10-15 minutes while you prep the rest of your veggies then peel off the waxy, blistered top layer and discard.

3. 3

   Add poblanos, jalapeno, onion, garlic, tomatillos, cilantro, lime juice, cumin, bone broth and 1 tsp salt to a high speed blender and blend until nearly smooth with some texture remaining.

4. 4

   Heat 2 tbsp olive oil in a large skillet or dutch oven over medium heat. Season chicken generously with salt and pepper then add to your hot skillet. Sear chicken until golden brown on both sides, about 5-7 minutes per side.

5. 5

   Pour sauce over top and bring to a simmer then reduce heat to medium low, cover and allow chicken to finish cooking through until tender enough to shred with two forks, about 20 minutes longer.

6. 6

   Once chicken is tender enough, shred with two forks and toss in salsa verde. Serve in a bowl, salad, tacos, burritos or with tortilla chips.