Pollo in Salsa Verde

Description:Chicken in a green tomatillo salsa verde
Ingredients:Salsa Verde:
10 large tomatillos
1 TBL. veg. oil
1/4 whjite onion, chopped
3 jalapenos, chopped (1 with seeds 2 without)
4 cloves garlic, peeled
2 tsp. chopped fresh marjoram or 3/4 tsp dried oregano
1 tsp salt
1 tsp sugar
1 tsp apple cider vinegar or rice wine vinegar
1/2 tsp crushed red pepper flakes

Chicken:
5 boneless skinless chicken breasts cut into large chunks (we cut ours in half and then half again)
1 tsp chili powder
1/4 tsp salt
Freshly ground black pepper
1 TBL vegetable oil
Directions:1.   TO PREPARE SALSA:   Remove the stems and paper husks from the tomatillos and scrub lightly to remove the sticky residue.   Place on a small baking sheet and set under a hot broiler, turning as needed, until about half of the surfaces are well charred.   Remove from the oven.   Scrape into a blender or food processor.

2.   Place a 10 to 12 inch nonstick skillet over medium heat.   When hot, add oil,   Add onion, jalapeno and garlic; saute until onion is slightly browned and beginning to soften.   Add to the tomatillos with marjoram or oregano, salt, sugar, vinegar and red pepper flakes.   Puree until almost smooth.   Set aside.

3.   TO PREPARE CHICKEN:   Cut chicken in half and then half again.   Season with chili powder, salt and pepper.   In the same skillet in which the onions were cooked, heat the remaining tablespoon oil over medium-high heat.   Add chicken and cook until browned on all sides.   Pour sauce into the pan and reduce heat to a simmer.   Cook 15 minutes or until chicken is cooked through and tender.   Serve with white or Mexican rice.

Just before serving I sprinkled pepperjack cheese over the top of the chicken and salsa and let it melt.

Number Of Servings:Serves 5