Pollo Verde

By Connor Forbes

My garden is in full swing. Besides the usual summer suspects of tomatoes and cucumbers, I am also growing tomatillos. Tomatillos are in the nightshade family with tomatoes, peppers, and eggplants and share the umami characteristics of its family members. With a slightly citrusy taste it adds its own unique twist and is a star in its own right.

I wanted to find a unique way to use my tomatillos. Salsa verde is the standard go to for these little round fruits, and when you cook a meat in that salsa verde you get a memorable meal for your tastebuds.

Ingredients

· 6 tomatillos

· 8 cloves of garlic

· ¼ onion

· 1 tbsp salt

· Jalapeño (optional)

· ¼ cup cilantro

· ½ cup water

· 1.5 lbs chicken

· 1 tbsp cooking oil

· Pepper to taste

To Make

In a saucepan bring the tomatillos, 5 cloves of garlic, onion, salt, jalapeño, and water to a boil. Simmer for 10 minutes or until all the ingredients are soft. Add the rest of the garlic and cilantro and blend with immersion blender or in a blender. Set aside.

In a sauté pan, heat oil on medium heat until oil is shimmering. Place chicken in the oil and add pepper to taste. Let brown on one side for about 5 minutes and flip. Brown other side for another 3 minutes and then add the salsa verde into the pan. Simmer (with lid on if you have one) until chicken is cooked through (165-degree internal temperature). Let rest for 5 minutes and serve. Serve with rice, beans, veggies, and or tortillas. EAT!

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