Green Salsa Chicken
no measuring just cooking on the fly
Think of this as an alternate to ground beef ‘n’ Old El Paso spices on a Taco Tuesday night.
Mix the chicken pieces in with some oil, cumin, oregano S+P. Saute until cooked through. If you are using rotisseriee chicken, you win! Skip this step, but do get the chicken shreaded. Oil the pan if it needs it, toss in diced onion, green pepper and a clove of garlic, mix in a dash of cumin. When onion is translucent, pour in green salsa. Add chicken broth if it needs more liquid. Add a blop of sour cream if you’d like. Spoon mixture on a tortilla and top with cabbage, salsa, avacado and cilantro. Or whatever! If you want to get snazzy, mix a bit of mayo, sour cream, hot sauce and a little bit of lime juice and drizzle it on.
Things you will need, listed by where they are in my kitchen so you can multitask and grab them all at the same time.
Tools:
skillet, wooden spoon, garlic press, good chopping knife
Pantry:
a jar of green salsa, I use mild so each person can spice it up how they want
cumin, oregano, S+P
vegetable or mild flavorless cooking oil, I like grapeseed
Veg bowls (I keep veg out on a table in bowls):
diced onion and green pepper (or any color, really)
garlic, I use a garlic press but chop if you are inclined
sliced avocado
Fridge:
boneless and skinless chicken thighs, breasts or tenderloins, or perhaps some rotisserie chicken or leftover roasted chicken cut into smallish pieces
cilantro
fresh salsa, or not
hot sauce
chicken broth, maybe
sour cream
shredded cabbage
tortillas (I keep them in the fridge not sure why)