ONE PAN MEXICAN CHICKEN
- 4 Tbsp olive oil,divided
- 1 1/2 lbs chicken thighs, boneless, skinless
- salt and pepper, to taste
- 1/2 white onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 jalapeño, diced
- 2 cloves minced garlic
- 1 Tbsp all-purpose flour
- 2 cups chicken broth, home made is best
- 1/2 cup green tomatillo sauce
- 1 Tbsp cilantro, fresh, chopped
- 1/2 Tbsp red pepper flakes
- for garnish
- 1 avocado, sliced
- 1/2 white onion, finely chopped
- 2 limes, cut into wedges
- 2 jalapeños, minced
- 1/4 cup cilantro, fresh, chopped
- 1 small zucchini, diced
let’s do it
- In a large skillet heat 2 Tbsp oil until it shimmers over medium-high heat. Season the chicken and brown on each side for five minutes. Remove from the skillet and set aside.
- Add the remaining oil and heat until shimmering. Sauté the onion, celery and carrot until softened, about 3-4 minutes. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the veggies and stir into the mixture. Cook the flour for 1 minute then add chicken broth. Whisk to combine. Scrape the bits (the fond) from bottom of the pan. Bring to a boil and reduce the heat to medium-low.
- Nestle the chicken evenly throughout the pan. Cover and let simmer for 15 minutes or until the chicken is cooked through and very tender. 5 minutes before serving, stir in the green tomatillo sauce and sprinkle with cilantro and red pepper flakes.
- While the chicken is simmering, place the optional garnish ingredients in individual small bowls.
SERVING SUGGESTION: 3 cups cooked rice