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!