One year for Cinco de Mayo, the cafeteria in the building where I work made this as a daily special. I was so impressed with it that I immediately asked for the recipe, and have made it several times for my wife.
- 1 pound of boneless, skinless chicken breast
- 5 large tomatillos (green tomatoes)
- 1 large white onion
- 1/2 jalapeno pepper
- 2 cloves garlic
- 2-4 sprigs of cilantro (to taste)
- 1 fresh lime (or 2 tablespoons lime juice)
- Olive oil
- Cut the chicken breasts into 1-inch pieces, brown in olive oil in a large frying pan
- Cut tomatillos and onion into small pieces and put in a bowl
- Mince the garlic, add this to the bowl as well
- Slice jalapeno pepper lengthwise, remove seeds and white rib with a small spoon. Dice pepper, and add to the bowl
- If you like a spicier dish, you can add the seeds and rib as well.
- Be sure to wash your hands well after handling the pepper!
- Add the lime juice to the mixture in the bowl. If you have a citrus zester or small cheese grater, you can shave the green part of the rind to sprinkle over the dish when serving
- Once the chicken is cooked and browning well, add the vegetables. Turn heat to medium and cover pot, stirring occasionally. The tomatillos will cook down and form a sauce. When the onions are soft and the tomatillos have broken down, dinner is ready!
- Serve over saffron (yellow) rice or a wild/long grain rice. Also works well in flour tortillas as a fajita.