Mexican-Inspired Chicken


This dish was inspired by a Mexican client of mine.  It is a quick, easy and delicious way to make chicken.  When I say quick, I mean it – 30 minutes.  This is less time than it takes to wait for take-out to arrive!

  • 20 boneless, skinless chicken thighs (breasts work too, but thighs are better – if using breasts, you will need 8 small or 6 large) – cut into 1 or 2 inch pieces
  • 1 28 ounce can tomatillos (green tomatoes)
  • 1 ripe red tomato
  • 7 cloves of garlic
  • 1 onion, cut in chunks
  • 1 tbsp chilli powder
  • Freshly ground black pepper, to taste
  • ½ tsp salt

Puree the tomatillos (without their liquid!), tomato, garlic, onion and spices.  Heat in a medium-size pot and simmer for 15 minutes.   Add the chicken and simmer another 15 minutes.  Serve with quinoa and steamed broccoli.  Enjoy!