One-pan Chicken Chile Verde

Name: One-pan Chicken Chile Verde
Ingredients: 600 g chicken thighs (boneless, skinless (or use chicken breast if you prefer!)); 3 garlic (minced); 2 tbsp lime juice (freshly squeezed); salt (to taste); black pepper (cracked, to taste); 2 tbsp neutral oil; 2 cups tomatillo salsa verde (recipe in yesterday's reel!); 1 tbsp Mexican oregano (heaping); 0.5 tsp ground cumin

This recipe turns yesterday's fun chip-and-dip situation into a hearty main dish.

Ingredients

Directions

1
Add the chicken, minced garlic, lime juice, salt, cracked black pepper and 1 tbsp oil to a large bowl. Mix well and let marinate in the refrigerator for at least a few hours.
2
Add oil to a pan or skillet on medium-high heat. Add marinated chicken to hot pan.
3
Cook until browned on one side, about 5-7 mins. Flip and cook until the remaining side is browned, about 5-7 mins, depending on the size of your pieces.
4
Reduce heat to low. Pour tomatillo salsa verde into the pan. Add in Mexican oregano and ground cumin.
5
Cover and simmer for about 10 mins until the sauce is heated through. Serve hot and enjoy!

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